The wealth of the rich is their fortified city, but poverty is the ruin of the poor.
- Proverbs 10:15 NIV

Potato Soup with Rivels

Makes 20 to 22 Ladles

6	Large potatoes (Or 8 cups cubed)
1/2 to 3/4 cup	Chopped white onions
6 or 7 cups	Water
	RIVELS (Below)
1 tsp.	Garlic powder
1/2 tsp.	White pepper
1 tsp.	Parsley
1 tsp.	Italian Seasoning
12 oz. can	Evaporated milk
1 lb.	Breakfast sausage
1/2 cup	Shredded Cheddar cheese
1/2 cup	Shredded Monterrey Jack cheese

Cut the potatoes into 1 inch cubes, or chunks of that approximate size. Pour in the water and heat to boiling. (To get it to boil faster, use hot water and heat it on high until it begins boiling. Then turn the heat to a medium setting.) After the potatoes have boiled for about 15 to 20 minutes, the water will get cloudy. Turn the heat to a low setting and allow it to simmer while you add ingredients.

While the potatoes are cooking, scramble the sausage and drain the excess fat. This is also a good time to make the dough for the rivels.

When the water is cloudy, drop in small amounts of the rivel dough. You will have to experiment with how much dough to use, but remember that the rivels will double or triple in size. When all of the dough has been dropped, allow the soup to simmer for five minutes. Stir the soup and add the remaining ingredients, stirring after each addition.

Continue to simmer until the desired consistency is reached.

Tips

Everytime I make this soup, I make it a little differently. Here are some of the variations and things I have learned:

	Yellow or green onions may be used instead of the white onions.
	Regular milk may be substituted for the evaporated milk, but the soup will not be as thick. If you like your soup thicker, do not use as much regular milk as the evaporated, especially if it is skim milk.
	Ground Sirloin or a mixture of both ground sirloin and breakfast sausage may be used instead of breakfast sausage. I have used all of these combinations. Sometimes I will use Italian sausage instead.
	If you do not have/like Monterrey Jack and/or Cheddar, try using American, Swiss, Velveta (regular or mexican), colby, and/or motzerella. Each, by itself or in combination with others, gives a different twist to the soup.
	The soup is very thick and creamy. If you do not like it thick, add more water at the beginning. (Adding milk later will dull the flavor.) It is also good to note that the soup will be even thicker if you have it for left-overs the following day.

Rivels

Makes 1 Batch

2	Eggs
1 tsp.	Parsley (optional)
1/2 tsp.	Garlic powder (optional)
1/2 to 1 cup	All-purpose flour

Beat the eggs in a small to medium size mixing bowl. Beat in the parsley and garlic. Slowly beat in the flour (about 3/4 cup or) until the desired consistency.

Tips

You can always make a double batch if you decide you really like these. However, you may want to add more milk or water since the soup will become even thicker.

This is an original recipe that may not be used commercially without the consent of the owners of Knowledge Book.