Potato Cheese Rivvel Soup - cooking recipe
Ingredients
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8 medium potatoes
1/2 lb. Velveeta cheese
1 1/2 c. flour
2 eggs
1 tsp. salt
milk
Preparation
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Cube potatoes; cook until almost done, covered in water.
Mix eggs, flour and salt until crumbly; drop into boiling potatoes. Cook until rivvels are tender.
Add the cheese; let melt, then add milk.
Season with salt and pepper to taste.
Turn heat to simmer; let cook about 20 minutes, or until gold and hot.
Be careful not to scorch cheese!
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