Mrs. Ps Old-Fashioned Potato Soup

This is the potato soup recipe my grandma used to make: potatoes simmered in chicken broth with the addition of milk, rivels, and flour to add to the creaminess. I crave this simple recipe every winter! I have tweaked the recipe by adding extra vegetables occasionally, but this is the version I like best! Top with fresh scallions or chives and more freshly ground pepper.

Step: 1

Combine potatoes, onion, celery, 1 tablespoon salt, and thyme in a saucepan. Cover with chicken broth. Bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Add milk, butter, corn, and 1/4 teaspoon black pepper. Cook and stir gently until butter is melted, about 30 seconds.

Step: 2

Place flour, parsley, 1/2 teaspoon salt, and 1 dash pepper in a bowl. Crack egg into the bowl and combine with fingers or a fork to create very small dumplings or rivels. Add rivel mixture to the soup. Stir to combine.

Step: 3

Reduce heat to low and stir occasionally, until rivels are cooked and soup is thickened, about 10 minutes more.

Per Serving: 312 calories; protein 12.2g; carbohydrates 49.2g; fat 7.8g; cholesterol 53mg; sodium 1424.9mg.

The name of “stew” can process to 2 time a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.