Potato Bacon Rivel Soup

Warm, hearty, and brimming with rustic comfort, Potato Bacon Rivel Soup is the perfect dish to cozy up with on chilly days. This comforting soup combines tender chunks of russet potatoes, crispy bacon, and delicate handmade rivels—small doughy morsels that add a delightful texture. Sautéed onions and garlic infuse the dish with aromatic depth, while creamy chicken broth and a splash of heavy cream create a rich, velvety base. Garnished with crispy bacon crumbles and fresh parsley, this soul-warming soup is as satisfying as it is flavorful. Serve it with crusty bread for a complete, crowd-pleasing meal that’s loaded with homestyle charm. Keywords: potato bacon soup, homemade rivel soup, creamy soup recipe, comfort food, potato soup with bacon.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium Russet potatoes
• 6 slices Bacon
• 1 medium Yellow onion
• 2 cloves Garlic cloves
• 6 cups Chicken broth
• 1 cup All-purpose flour
• 1 large Egg
• 1 cup Heavy cream
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Fresh parsley

Directions

Step 1

Peel and dice the potatoes into ½-inch cubes. Set aside in a bowl of cold water to prevent browning.

Step 2

Dice the bacon into small pieces and place them in a large soup pot over medium heat. Cook until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave the bacon grease in the pot.

Step 3

Finely dice the onion and mince the garlic. Add them to the pot with the bacon grease. Sauté over medium heat until the onion is translucent and fragrant, about 5 minutes.

Step 4

Drain the potatoes and add them to the pot. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 15 minutes or until the potatoes are fork-tender.

Step 5

While the potatoes cook, prepare the rivels. In a bowl, mix the flour and a pinch of salt. Beat the egg in a separate bowl, then gradually add it to the flour while stirring with a fork. The mixture should form small crumb-like pieces of dough. Avoid overmixing.

Step 6

Once the potatoes are tender, gradually drop the rivel dough into the simmering soup, stirring gently to ensure they don’t clump together. Cook for another 5 minutes until the rivels are cooked through.

Step 7

Stir in the heavy cream and season the soup with salt and black pepper to taste. Let it heat through for 2-3 minutes.

Step 8

Remove the soup from the heat and garnish with the cooked bacon and freshly chopped parsley.

Step 9

Serve hot with crusty bread or crackers.

Nutrition Facts

Serving size	(2727.9g)

Amount per serving	% Daily Value*
Calories	2394.6

Total Fat 106.1g	0%
Saturated Fat 56.1g	0%
Polyunsaturated Fat 4.9g
Cholesterol 507.0mg	0%
Sodium 6789.7mg	0%
Total Carbohydrate 264.7g	0%
Dietary Fiber 18.2g	0%
Total Sugars 16.3g
Protein 76.9g	0%

Vitamin D 61.4IU	0%
Calcium 320.3mg	0%
Iron 20.0mg	0%
Potassium 5815.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 13.3%

Carbs: 45.6%