Baked Potato Soup with Rivels Recipe

Heat a skillet over medium heat. Add bacon and fry until crisp 3 to 5 minutes. Pour bacon and grease into a large pot. Add potatoes corn celery onion carrot and garlic. Pour in chicken broth and bring to a boil. Reduce heat cover and simmer until vegetables are tender about 15 minutes.

Melt butter in a saucepan over medium heat. Add 3 tablespoons flour and whisk until smooth. Pour in milk bring to a boil reduce heat and simmer until soup is thickened about 2 minutes.

Beat eggs in a bowl. Add 1 cup flour and stir with a fork until rivel dough is completely moistened.

Mash the soup vegetables lightly in the pot. Add milk mixture. Stir to combine.

Drop teaspoon-sized chunks of rivel dough into the soup a few at a time stirring as you go to prevent them from sticking together. Cook over low heat until rivels are solid about 15 minutes. Stir in Cheddar cheese Swiss cheese parsley salt and pepper.