Creamy Baked Potato Soup with Homemade Rivels: A Comfort Food Classic

There’s something undeniably comforting about a warm bowl of soup, especially when it’s brimming with rich flavors and hearty ingredients. This Creamy Baked Potato Soup with Rivels takes comfort food to a whole new level. Imagine the smoky goodness of baked potatoes transformed into a velvety smooth soup, studded with tender, homemade rivels (tiny, rustic dumplings). It’s a delightful twist on a classic that’s sure to become a family favorite. This recipe combines the satisfying simplicity of potato soup with the delightful texture and flavor of rivels, creating a truly memorable culinary experience.

This recipe offers a delicious and satisfying meal, perfect for chilly evenings or whenever you crave a comforting bowl of homemade goodness. The addition of rivels elevates the soup, adding a delightful textural contrast to the creamy potato base. The baked potatoes contribute a smoky depth of flavor that distinguishes this soup from ordinary potato soup.

## Why This Recipe Works

* **Baked Potato Base:** Baking the potatoes before adding them to the soup intensifies their flavor and gives the soup a subtle smoky note that is far superior to boiled potatoes.
* **Creamy Texture:** The combination of milk, cream, and a touch of butter creates a luxuriously creamy texture that coats the palate.
* **Homemade Rivels:** These tiny, rustic dumplings add a delightful textural element and a subtle nutty flavor that complements the potato soup perfectly. Using eggs and flour provides structure and richness, and the variation of sizes and shapes adds to the homemade charm.
* **Customizable:** This recipe is easily adaptable to your preferences. Add your favorite toppings, adjust the seasoning, or substitute ingredients to create your own unique version.
* **Freezable:** Make a big batch and freeze it for later. This soup freezes well, making it a convenient option for busy weeknights.

## Ingredients You’ll Need

### For the Baked Potatoes:

* 4 large russet potatoes, scrubbed
* 2 tablespoons olive oil
* 1 teaspoon salt
* ½ teaspoon black pepper

### For the Soup:

* 4 tablespoons butter
* 1 medium yellow onion, chopped
* 2 cloves garlic, minced
* 4 cups chicken broth (vegetable broth for a vegetarian option)
* 1 cup milk
* ½ cup heavy cream
* 1 teaspoon salt, or to taste
* ½ teaspoon black pepper, or to taste
* ¼ teaspoon smoked paprika (optional)
* Chopped fresh chives or green onions, for garnish
* Shredded cheddar cheese, for garnish
* Cooked crumbled bacon, for garnish (optional)
* Sour cream or Greek yogurt, for garnish (optional)

### For the Rivels:

* 1 cup all-purpose flour
* 1 large egg, lightly beaten
* 3-4 tablespoons milk
* Pinch of salt
* Pinch of nutmeg (optional)

## Equipment Needed

* Baking sheet
* Large pot or Dutch oven
* Potato masher or immersion blender
* Mixing bowl (for the rivels)

## Step-by-Step Instructions

### Part 1: Baking the Potatoes

1. **Preheat the Oven:** Preheat your oven to 400°F (200°C). This high temperature will ensure the potatoes bake quickly and evenly.
2. **Prepare the Potatoes:** Wash and scrub the russet potatoes thoroughly. Pat them dry with a paper towel. Prick each potato several times with a fork. This allows steam to escape while baking, preventing the potatoes from exploding.
3. **Season and Bake:** Place the potatoes on a baking sheet. Drizzle them with olive oil and rub it all over the skin. Sprinkle with salt and pepper. Bake for 45-60 minutes, or until the potatoes are easily pierced with a fork and feel soft when squeezed gently. The baking time will vary depending on the size of the potatoes. A good test is to pierce the potato with a fork; if it goes in easily, they’re ready. Another sign is that the skin should be slightly wrinkled.
4. **Cool Slightly:** Remove the potatoes from the oven and let them cool slightly before handling. This will make it easier to scoop out the flesh without burning yourself. If you are short on time, you can carefully cut the potatoes in half and let them cool that way.

### Part 2: Making the Rivels

1. **Combine Dry Ingredients:** In a medium mixing bowl, whisk together the flour and salt (and nutmeg, if using). The nutmeg adds a warm, subtle spice that complements the potatoes nicely.
2. **Add Wet Ingredients:** Add the beaten egg and 3 tablespoons of milk to the dry ingredients. Using a fork, gently mix until the dough starts to come together. If the dough seems too dry, add the remaining tablespoon of milk, a little at a time, until it forms a crumbly mixture. The key is to not overmix the dough. You want it to be loose and crumbly, not a smooth ball.
3. **Form the Rivels:** Using your fingertips, rub the dough between your fingers to create small, irregular pieces. These are your rivels! They should be about the size of small peas or grains of rice. The irregular shapes are part of the charm of rivels, so don’t worry about making them perfect. Alternatively, some people like to use a box grater to grate the dough creating small shreds of rivels.
4. **Set Aside:** Set the rivels aside while you prepare the soup. This will allow them to dry out slightly, which will help them hold their shape when cooked in the soup.

### Part 3: Preparing the Soup

1. **Sauté Aromatics:** In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as this will make the soup bitter. Stir frequently to prevent sticking.
2. **Add Broth and Potatoes:** Scoop the flesh out of the baked potatoes, discarding the skins (or reserving them for another use, like potato skins!). Add the potato flesh to the pot. Pour in the chicken broth (or vegetable broth) and bring to a simmer. Use a potato masher or an immersion blender to partially mash the potatoes. This will help thicken the soup and create a creamy texture. Leave some chunks of potato for added texture. If you prefer a completely smooth soup, you can blend it until it’s silky smooth.
3. **Simmer and Thicken:** Reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld together. This simmering time is crucial for developing the rich, complex flavors of the soup.
4. **Add Rivels:** Gently drop the rivels into the simmering soup. Stir occasionally to prevent them from sticking together. Cook for 8-10 minutes, or until the rivels are tender and cooked through. They will puff up slightly as they cook. Taste one to ensure it’s cooked through before proceeding.
5. **Stir in Dairy:** Stir in the milk and heavy cream. Heat through, but do not boil. Boiling the soup after adding dairy can cause it to curdle. If you want a richer soup, you can use half-and-half instead of milk or increase the amount of heavy cream. The amount of dairy can be adjusted to your preference.
6. **Season to Taste:** Season with salt, pepper, and smoked paprika (if using). Taste and adjust the seasoning as needed. Remember that the saltiness of the chicken broth can vary, so be sure to taste before adding more salt. The smoked paprika adds a subtle smoky flavor that complements the baked potatoes.

### Part 4: Serving and Garnishing

1. **Ladle and Garnish:** Ladle the soup into bowls. Garnish with chopped fresh chives or green onions, shredded cheddar cheese, cooked crumbled bacon (if using), and a dollop of sour cream or Greek yogurt (if using). These garnishes add flavor, texture, and visual appeal to the soup.
2. **Serve Immediately:** Serve the soup immediately while it’s hot. Enjoy! This soup is best enjoyed fresh, but it can also be reheated. If reheating, heat gently over low heat to prevent curdling.

## Tips for Success

* **Don’t Overmix the Rivel Dough:** Overmixing will result in tough rivels. Mix just until the dough comes together. If the dough appears too wet add a tablespoon or two of extra flour.
* **Bake the Potatoes Until Soft:** Ensure the potatoes are fully cooked before scooping out the flesh. This will ensure they are easy to mash and blend into the soup.
* **Adjust the Consistency:** If the soup is too thick, add more broth or milk to reach your desired consistency. If it’s too thin, simmer it for a bit longer to allow it to thicken. Note that as it sits, the soup will thicken.
* **Use Fresh Ingredients:** Fresh herbs and spices will enhance the flavor of the soup. Fresh potatoes will always yield the best outcome.
* **Customize Your Toppings:** Get creative with your toppings! Some other options include diced ham, crumbled blue cheese, or a sprinkle of red pepper flakes.

## Variations and Substitutions

* **Vegetarian:** Use vegetable broth instead of chicken broth.
* **Vegan:** Use plant-based milk and cream alternatives, and omit the bacon and cheese garnishes. You can also add nutritional yeast for a cheesy flavor.
* **Spicy:** Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a spicy kick.
* **Cheesy:** Add extra shredded cheddar cheese or another type of cheese, such as Gruyere or Monterey Jack, to the soup while it’s simmering.
* **Smoked:** Use smoked bacon or ham for the garnish to enhance the smoky flavor of the soup.
* **Gluten-Free:** Substitute the all-purpose flour in the rivels with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for the best results.
* **Simplified Rivels:** If you’re short on time, you can use store-bought egg noodles or spaetzle instead of making rivels from scratch. Just add them to the soup during the last 10 minutes of cooking time.

## Serving Suggestions

* Serve with a side of crusty bread or grilled cheese sandwich for a complete and satisfying meal.
* Offer a variety of toppings so that everyone can customize their soup.
* Serve the soup as a starter or side dish for a larger meal.
* Pack the soup in a thermos for a warm and comforting lunch.

## Make-Ahead and Storage Instructions

* **Make-Ahead:** The soup can be made ahead of time and stored in the refrigerator for up to 3 days. The rivels are best added fresh, but you can cook them separately and store them in the refrigerator for up to 2 days. Add the rivels to the soup when reheating.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
* **Freezing:** The soup can be frozen for up to 2 months. Let the soup cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating. The texture of the rivels may change slightly after freezing, but the soup will still be delicious. It is better to freeze the soup without rivels if possible.

## Nutritional Information (Estimated)

* Calories: Approximately 400-500 per serving (depending on ingredients and toppings)
* Fat: 25-35g
* Protein: 15-20g
* Carbohydrates: 30-40g

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

## Conclusion

This Creamy Baked Potato Soup with Rivels is more than just a soup; it’s a heartwarming experience. The combination of smoky baked potatoes, creamy broth, and tender rivels creates a symphony of flavors and textures that will delight your taste buds. Whether you’re looking for a comforting weeknight meal or a show-stopping dish for a special occasion, this recipe is sure to impress. So gather your ingredients, put on your apron, and get ready to create a culinary masterpiece that will warm you from the inside out. Enjoy!