I am looking for a eazy recpie for potato soup my grandmaw use to make some when i was little. But since the stroke she has had she cant remember the recipe  it all so had rivles is it if i am spelling it right they are like dumplings any help is greatly aprecatited 

Michelle

This is the one that my family loves  . 

RIVELS:

1 egg white

Pinch salt

6 tablespoons all-purpose flour

SOUP:

1 1/2 cups cubed peeled potatoes (3/4 inch cubes)

1 large carrot, sliced

1/2 cup chopped onion

1/2 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups water

1 egg yolk

1/2 cup milk

Minced fresh parsley

in a small bowl, beat egg white lightly with a fork. Stir in salt and flour (mixture will be slightly dry); set aside. in a 1-1/2-qt. saucepan, combine potatoes, carrot, onion, salt, pepper and water. Cover but keep the lid ajar and bring to a boil; cook for 3 minutes. With a knife, cut rivels into soup. Cook, partially covered, for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately.

 Thank you Gayla sounds so good i will have to try this soon

sounds like my rose stienner recipe I good the cook book when I was in east L.A. california debra knows the area I think its kosher valley anyway there was a book store I bought a bunch of books anyway rose stienners mom made this recipe I only read the recipe but potatoe soup sounds good right now...

Mom use's bacon and onion sometimes garlic...

Thank you --- another wonderful recipe from you, to add to my recipe file. You really should create a cookbook and sell it as a pdf/book download. 

This one doesn't have rivels, just an old favorite, from the 1927 Fannie Farmer cookbook.  Quantities are approximate since my book's in storage. 

Peel and cook taters with salt. Drain, add whole milk, and heat gently to keep from scorching.  Add a pinch of celery seed, or to taste, half an onion minced fine and cooked in butter till transparent, and some pepper.  Get a large ball of soft butter and work flour into it until it will not hold any more.  Add this to the soup to thicken it.  Continue heating until soup is thick, adjust seasonings, add butter if needed for flavor.  Serve with good bread and, if you like, grated cheese. 

Alternately, you can make this with chicken broth and pieces of chicken.  Surprisingly, I prefer the plainer soup.  It does not work as well with low-fat milk, and not at all with powdered or canned.