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Potato-Spinach Soup With Rivels

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“Thick & creamy soup adapted from a recipe found in a community cookbook.”
READY IN:
1hr 5mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in large saucepan. A nonstick pan works great for an easy clean up.
  2. Add onion and celery: cover and cook over low heat until tender (about 15 minutes); stirring occasionally.
  3. While onions are cooking, make the rivels with the egg and flour and set aside. (Flour and egg mixture should be a little dry and crumbly)Don't over mix.
  4. When the onion is cooked, blend in flour. Add water and broth, potatoes and salt: stirring constantly. Bring to a boil, when you have a nice boil, add the rivels and stir gently. Cover and simmer about 30 minutes until potatoes are tender. Stir occasionally. (If it gets too thick, add a little more water or broth)
  5. Finally, add spinach and cheese and simmer uncovered until cheese is melted. Add milk and heat thoroughly.

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