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.