Mrs. P's 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.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 312 Calories

Ingredients

• 1 egg
• 1 cup all-purpose flour
• ¼ teaspoon salt
• 3 cups milk
• 1 tablespoon salt
• ¼ teaspoon ground black pepper
• ½ cup frozen corn kernels
• 3 cups low-sodium chicken broth
• ½ teaspoon dried thyme, crushed
• 1 dash ground black pepper
• 1 onion, diced small
• 2 tablespoons butter, or more to taste
• 6 Yukon gold potatoes, unpeeled and diced small
• 2 stalks celery, diced small (Optional)
• ½ teaspoon parsley

Recipe Instructions

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.