Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Potato-Spinach Soup With Rivels Recipe
    Lost? Site Map

    Potato-Spinach Soup With Rivels

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    GO PSU's Note:

    Thick & creamy soup adapted from a recipe found in a community cookbook.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    • 1 cup flour (or enough to make a dry mixture)
    • 1 egg
    • 1 dash salt


    1. 1
      Melt butter in large saucepan. A nonstick pan works great for an easy clean up.
    2. 2
      Add onion and celery: cover and cook over low heat until tender (about 15 minutes); stirring occasionally.
    3. 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. 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. 5
      Finally, add spinach and cheese and simmer uncovered until cheese is melted. Add milk and heat thoroughly.

    Browse Our Top Bisques/Cream Soups Recipes

    Ratings & Reviews:


    Nutritional Facts for Potato-Spinach Soup With Rivels

    Serving Size: 1 (349 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 312.2
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 5.8 g
    Cholesterol 59.6 mg
    Sodium 386.5 mg
    Total Carbohydrate 45.0 g
    Dietary Fiber 3.6 g
    Sugars 6.7 g
    Protein 10.6 g

    The following items or measurements are not included:

    Velveeta cheese

    Ideas from


    Over 475,000 Recipes Network of Sites