Potato-Spinach Soup With Rivels

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

• Ready In: 1 hr 5 mins
• Serves: 6-8

Ingredients

• 1⁄4 cup butter or 1⁄4 cup margarine
• 1  large onion, chopped
• 2  celery ribs (with some leaves, cut fine)
• 1⁄4 cup all-purpose flour
• 1 (14 1/2ounce) can chicken broth (reduced sodium works fine)
• 3  cups water
• 4  cups potatoes, chopped (I like red potato in this recipe.)
•  salt & pepper
• 2  cups spinach, chopped. (I use fresh baby spinach, but frozen will work too.)
• 1  cup Velveeta cheese, cut up
• 2  cups low-fat milk

• Rivels

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

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.