Creamy Baked Potato Soup with Rivels

Follow our step-by-step guide on how to make Creamy Baked Potato Soup with Rivels.

1. Step 1

   Begin by heating a skillet over medium heat and cooking the bacon until it reaches a delightful crispness, which should take about 3 to 5 minutes.

2. Step 2

   Once done, transfer the bacon along with its grease into a large pot.

3. Step 3

   Next, add the cubed potatoes, drained corn, chopped celery, diced onion, chopped carrot, and minced garlic to the pot.

4. Step 4

   Pour in the chicken broth and bring the mixture to a vigorous boil.

5. Step 5

   After boiling, reduce the heat, cover the pot, and let it simmer until the vegetables become tender, which will take around 15 minutes.

6. Step 6

   Meanwhile, in a separate saucepan, melt the butter over medium heat.

7. Step 7

   Stir in 3 tablespoons of flour, whisking until the mixture is smooth.

8. Step 8

   Gradually incorporate the milk, bringing it to a boil, then reduce the heat and let it simmer until it thickens, about 2 minutes.

9. Step 9

   Once the vegetables are tender, gently mash them in the pot.

10. Step 10

    Stir in the milk mixture until everything is well combined.

11. Step 11

    In a bowl, beat the eggs and mix in 1 cup of flour until the rivel dough is fully moistened.

12. Step 12

    Carefully drop teaspoon-sized pieces of the rivel dough into the soup, stirring gently to prevent sticking.

13. Step 13

    Allow the soup to cook over low heat until the rivels solidify, which should take about 15 minutes.

14. Step 14

    To finish, stir in the Cheddar cheese, Swiss cheese, minced parsley, salt, and pepper, mixing until the cheeses melt and the soup becomes irresistibly creamy.

15. Step 15

    Enjoy this comforting bowl of goodness that warms both the heart and the soul.