Pennsylvania Dutch Potato Soup
This recipe always tastes better the second day. I'd suggest you cool the finished soup, refrigerate overnight, then reheat before serving. If the soup it too thick, you can thin it out with a bit of added milk.
Total Steps
7
Ingredients
12
Tools Needed
1
Ingredients
- 0.25 pound salted butter
- 1 large white onion, finely chopped
- 3 stalks celery (with leaves), finely chopped
- 5 large russet potatoes, peeled and chopped into 1-inch cubes
- salt (1 heaping tablespoon and 1/2 teaspoon)
- 0.25 teaspoon black pepper
- 1 large handful flat-leaf parsley, finely chopped
- 0.5 pint heavy cream
- 1 quart whole milk
- 1 cup all-purpose flour
- 1 large egg
- 4 large eggs, hard-boiled and roughly chopped
Instructions
Step 1
In a large soup pot, <a href="/64W3NS5R">melt </a>butter over medium <a href="/XZFHRHHF">heat. </a>Add onions and celery; saute until onion is translucent, 15-10 minutes.
Step 2
Add potatoes, 1 heaping tablespoon <a href="/DPSVTKVY">salt,</a> and pepper, and cover with water. Increase <a href="/XZFHRHHF">heat </a>to high, and bring to a <a href="/W7VKDJHH">boil.</a>
Step 3
Add parsley, <a href="/H3TYV2MZ">reduce </a><a href="/XZFHRHHF">heat </a>to medium-low, and <a href="/GFSF4J5F">simmer </a>for 10 minutes or until the potatoes begin to soften.
Step 4
In a <a href="/WRFN6T6X">separate </a>bowl, prepare the rivel mixture by placing flour, 1 egg, and a 1/2 teaspoon of <a href="/DPSVTKVY">salt </a>into the bowl. Using a fork, <a href="/DRM2WPZ4">stir </a>the egg into the <a href="/RF7SRX43">dry </a>ingredients until tiny balls of dough form. The mixture should be <a href="/RF7SRX43">dry,</a> so add 1 tablespoon or more of flour, if needed. Set aside.
Step 5
Once the potatoes have begun to soften, add the heavy <a href="/R3P5MM3Z">cream </a>and milk to the soup pot, and <a href="/B52FHCF2">turn </a><a href="/XZFHRHHF">heat </a>back to high. When the soup comes to a <a href="/LTNN8R88">rolling </a><a href="/W7VKDJHH">boil,</a> slowly add in the rivel mixture, a little at a time, <a href="/DRM2WPZ4">stirring </a>to avoid clumping.
Step 6
<a href="/H3TYV2MZ">Reduce </a><a href="/XZFHRHHF">heat,</a> add chopped hard-boiled eggs, and <a href="/GFSF4J5F">simmer </a>an additional 5-10 minutes, adding <a href="/DPSVTKVY">salt </a>and pepper to <a href="/WDCS6JL5">taste.</a>
Step 7
<a href="/HZXPVMNR">Garnish </a>with a bit of chopped parsley, if desired.