Potato Soup with Rivels
|Potatoes||6 Medium, peeled and diced|
|Salt||1 1⁄4 Teaspoon, divided (Or To Taste)|
|All purpose flour||1 Cup (16 tbs)|
Put potatoes, water and 1 teaspoon salt in a large pot or Dutch oven.
Cook about 10 minutes, or until potatoes are soft.
Meanwhile, using a fork, slightly beat egg.
Work in the flour and remaining 1/4 teaspoon salt until mixture is crumbly.
When potatoes are soft, drop in the crumbly mixture (rivels), a little at a time, to avoid clumping, and stir.
Stir in butter; cook for 6 minutes.
Serving size: Complete recipe
Calories 1541 Calories from Fat 277
% Daily Value*
Total Fat 31 g48.4%
Saturated Fat 17.4 g87.1%
Trans Fat 0 g
Cholesterol 276 mg92%
Sodium 2560.5 mg106.7%
Total Carbohydrates 287 g95.7%
Dietary Fiber 26.2 g104.9%
Sugars 8.8 g
Protein 40 g80.8%
Vitamin A 20.3% Vitamin C 340.8%
Calcium 17.9% Iron 82.4%
*Based on a 2000 Calorie diet