Serve with cottage cheese so diner can place a dollop of it in their soup.

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Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes, onion, water, celery salt, salt, and pepper in Dutch oven and bring to boil. Reduce heat and let simmer till potatoes are fork tender.

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  • Meanwhile, mix rub noodles. Place flour in small bowl, break egg over flour, and mix with fingertips, rubbing mixture together until all flour is absorbed and small lumps form.

  • Drop the dough mixture slowly into boiling potatoes, stirring constantly, and reduce heat. Let simmer 20 minutes, stirring frequently. Add additional salt and pepper to taste.

Nutrition Facts

205 calories; protein 6.3g 13% DV; carbohydrates 42.6g 14% DV; fat 1.2g 2% DV; cholesterol 31mg 10% DV; sodium 470.8mg 19% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/29/2006
Boy my husband loved this! I added some celery and chicken base cooked the potatoes in 6 cups of water and added 2 cups of skim milk in place of the last 2 cups of water right before I stirred in the rub noodles. Hubby ate three huge bowls full and wouldn't let me throw away the dab of soup left in the kettle; plans on eating it for lunch today. A good 'old school" potato soup and a definite winner. Thanks! Read More
(20)
15 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/29/2006
Boy my husband loved this! I added some celery and chicken base cooked the potatoes in 6 cups of water and added 2 cups of skim milk in place of the last 2 cups of water right before I stirred in the rub noodles. Hubby ate three huge bowls full and wouldn't let me throw away the dab of soup left in the kettle; plans on eating it for lunch today. A good 'old school" potato soup and a definite winner. Thanks! Read More
(20)
Rating: 5 stars
08/29/2002
This is a terrific soup! I used a combination of Yukon Gold and red skinned potatoes and probably used more potatoes than the recipe stated. Also as a reviewer suggested I cooked my potatoes in a chicken broth. In addition I smashed some of the potatoes. It was thick rich and wonderful. Will make it again! Thanks Jeanie Bean Read More
(17)
Rating: 5 stars
08/29/2002
Pure comfort food! Went together in a snap. I added some minced parsely at the end for color. Read More
(12)
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Rating: 5 stars
01/28/2008
This soup is amazingly simple for how great it tastes. I did tweak the formula a bit. I made a 4 serving pot of this soup and added about half a can of evaporated milk just after i put in the drop noodles. I also used more egg because the dough was too dry and added sage to the broth. Fab! Read More
(11)
Rating: 5 stars
11/14/2005
I love this recipe. I have made it three times for my family. I usually use chicken broth and add chopped celery instead of celery salt. Read More
(11)
Rating: 5 stars
08/29/2002
I've been looking for this recipe for years. This is the way my mom made potato soup. It's delcious -- one of those recipes that is much better than it sounds. Read More
(10)
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Rating: 4 stars
08/29/2002
Really good I have made it twice already in a few weeks time. I added 2 chicken boulloin cubes carrots and celery to give it a brothier taste. Read More
(8)
Rating: 5 stars
08/29/2002
I grew up on this soup. My grandmother and my mother made it and now I make it. We never used a recipe but this gets guaranteed results every time. The ultimate comfort food! Read More
(7)
Rating: 5 stars
08/23/2011
My grandma then my parents mad this but we called it Potatoes and Rivels. Fantastic comfort food but we add bits of bacon then we serve it with shredded cheese on top.....mmmmmm Read More
(4)