Potato Bacon Rivel Soup: A Taste of Home

The aroma of simmering potatoes, crispy bacon, and those tiny, delightful rivels – it’s a scent that instantly transports me back to my grandmother’s cozy kitchen in rural Ohio. I remember watching her nimble fingers work the dough, pinching off those little nuggets of goodness, and then the eager anticipation as they danced in the bubbling broth. It wasn’t just soup; it was a tradition, a warm embrace on a chilly day, and a taste of pure, unadulterated love. To this day, every spoonful evokes those cherished memories.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 8-10
• Yield: Approximately 3 quarts
• Dietary Type: Not specified, can be modified to be gluten-free or dairy-free (see variations)

Ingredients

• 8 medium potatoes, peeled and diced
• 1/2 cup onion, finely diced
• 1/4 cup celery, finely diced
• 1 1/2 teaspoons salt
• 1 dash pepper
• 1 1/2 quarts whole milk
• 1/4 lb crisp bacon, cooked and crumbled, plus bacon grease
• 5 tablespoons bacon grease (rendered from cooking the bacon)
• 1 cup evaporated milk

For the Rivels:

• 3/4 cup all-purpose flour, plus extra for thickening if needed
• 1 large egg
• 3/4 teaspoon salt

Equipment Needed

• Large stockpot
• Medium mixing bowl
• Fork
• Measuring cups and spoons
• Knife
• Cutting board

Instructions

1. In a large stockpot, combine the diced potatoes, finely diced onion, finely diced celery, 1 1/2 teaspoons salt, and a dash of pepper. Add 2 cups of water. Cover the pot and cook over medium heat until the potatoes are easily pierced with the tip of a knife – about 20-25 minutes. This ensures they are tender and will blend well into the soup.

2. While the potatoes are cooking, prepare the rivels. In a medium bowl, beat the egg and 3/4 teaspoon of salt with a fork. Add the 3/4 cup of all-purpose flour all at once.

3. Continue to beat with the fork until small, pebble-like pieces form. This is the characteristic texture of rivels. If the dough is too wet, add a tablespoon of flour at a time until the desired consistency is reached. If you have flour that did not incorporate into the egg, then just add it with the rivels as it will help thicken the soup.

4. Once the potatoes are tender, slowly add the uncooked rivels to the stockpot, stirring constantly to prevent them from clumping together. This is a crucial step!

5. If the soup becomes too thick while adding the rivels, add more water or broth, a little at a time, to reach your desired consistency. Continue stirring constantly for approximately five minutes, or until the rivels are tender and cooked through.

6. Add the 1 1/2 quarts of whole milk and the crisp, crumbled bacon, along with the 5 tablespoons of bacon grease, to the soup. The bacon grease adds a fantastic smoky depth of flavor.

7. Stir in the 1 cup of evaporated milk.

8. Reduce the heat to low and simmer the soup, stirring occasionally, until the flavors are well blended and the soup is heated through. This usually takes about 15-20 minutes. Be careful not to boil the soup after adding the milk, as it can scald.

Expert Tips & Tricks

• For extra potato flavor: Mash a cup or two of the cooked potatoes before adding the rivels. This will create an even creamier texture. You can also add leftover mashed potatoes after you have cooked the rivels in the onions and celery.

• Rivel Texture: The key to perfect rivels is to not overwork the dough. You want small, irregular pieces, not a smooth dough.

• Bacon Flavor Boost: Reserve some of the bacon crumbles to sprinkle on top of each serving for an extra burst of flavor and visual appeal.

• Thickening the Soup: If your soup is not thick enough, you can mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Then, whisk this slurry into the soup while it simmers.

• Preventing Clumping: When adding the rivels, sprinkle them gradually and stir constantly to prevent clumping.

Serving & Storage Suggestions

Serve the Potato Bacon Rivel Soup hot, garnished with extra crumbled bacon and a sprinkle of fresh parsley or chives for a pop of color. A side of crusty bread or crackers is perfect for dipping.

• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat gently over low heat on the stovetop, stirring occasionally, until heated through. You may need to add a little milk or water to thin it out if it has thickened too much during storage.

• Freezing: While not ideal due to the dairy content, you can freeze this soup. The texture may change slightly upon thawing. Allow the soup to cool completely before transferring it to freezer-safe containers, leaving some headspace. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	522 kcal	N/A
Total Fat	23g	35%
Saturated Fat	10g	51%
Cholesterol	77mg	25%
Sodium	1125mg	46%
Total Carbohydrate	59g	19%
Dietary Fiber	5g	20%
Sugars	12g	N/A
Protein	20g	39%

Variations & Substitutions

• Gluten-Free: Substitute a gluten-free all-purpose flour blend for the all-purpose flour in the rivels.
• Dairy-Free: Replace the whole milk and evaporated milk with unsweetened almond milk or oat milk. Be mindful that this will alter the flavor and richness.
• Vegetarian: Omit the bacon and use vegetable broth instead of water. You can add a teaspoon of smoked paprika to mimic the smoky flavor of bacon. Use olive oil or butter in place of the bacon grease.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a little heat.
• Herbs: Experiment with adding fresh herbs like thyme, rosemary, or parsley to enhance the flavor.
• Cheese: A sprinkle of shredded cheddar cheese on top is a delicious addition.

FAQs (Frequently Asked Questions)

Q: Can I make the rivels ahead of time?

A: It’s best to make the rivels right before adding them to the soup, as they can become dry and hard if left to sit for too long.

Q: How can I prevent the milk from curdling?

A: Simmer the soup gently over low heat and avoid boiling after adding the milk. Adding a tablespoon of flour to the potatoes during cooking can also help stabilize the milk.

Q: My rivels are too hard. What did I do wrong?

A: You may have overworked the dough. Be sure to gently mix the ingredients until just combined.

Q: Can I use leftover mashed potatoes in this soup?

A: Absolutely! Add them after the rivels have cooked in the onions and celery for an even creamier texture.

Q: How do I adjust the seasoning?

A: Taste the soup throughout the cooking process and adjust the salt and pepper as needed. Remember that the bacon will also add saltiness.

Final Thoughts

Potato Bacon Rivel Soup is more than just a meal; it’s a hug in a bowl, a comforting reminder of simpler times and cherished family traditions. Don’t be intimidated by the homemade rivels – they are surprisingly easy to make, and the results are well worth the effort. I encourage you to try this recipe, put your own spin on it, and share it with the people you love. And don’t forget to let me know what you think! What are you waiting for? Grab your apron, gather your ingredients, and let’s create some delicious memories together!