Published Jan 23rd
Rub Noodle Potato Soup
Prep 20m Cook 45m Additional - Ready In 1h 5m
Servings 6 servings Calories 205

Serve with cottage cheese so diner can place a dollop of it in their soup.

Recipe Ingredients

  • 4 potatoes, peeled and diced
  • 8 cups water to cover
  • 1 onion, finely diced
  • ¼ teaspoon celery salt
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup all-purpose flour
  • 1 egg

Cooking Directions

  1. 1 Place potatoes, onion, water, celery salt, salt, and pepper in Dutch oven and bring to boil. Reduce heat and let simmer till potatoes are fork tender.
  2. 2 Meanwhile, mix rub noodles. Place flour in small bowl, break egg over flour, and mix with fingertips, rubbing mixture together until all flour is absorbed and small lumps form.
  3. 3 Drop the dough mixture slowly into boiling potatoes, stirring constantly, and reduce heat. Let simmer 20 minutes, stirring frequently. Add additional salt and pepper to taste.

Nutrition Facts

  • Calories 205
  • Carbohydrate 42.6 g
  • Cholesterol 31 mg
  • Fat 1.2 g
  • Fiber 4 g
  • Protein 6.3 g
  • Saturated Fat 0.3 g
  • Sodium 470.8 mg
  • Sugar 2 g


  1. My grandma then my parents mad this but we called it Potatoes and Rivels. Fantastic comfort food but we add bits of bacon then we serve it with shredded cheese on top.....mmmmmm
  2. This soup is amazingly simple for how great it tastes. I did tweak the formula a bit. I made a 4 serving pot of this soup and added about half a can of evaporated milk just after i put in the drop noodles. I also used more egg because the dough was too dry and - Read more ...
  3. Boy, my husband loved this! I added some celery and chicken base, cooked the potatoes in 6 cups of water and added 2 cups of skim milk in place of the last 2 cups of water right before I stirred in the rub noodles. Hubby ate three huge bowls full and wouldn't let me throw - Read more ...
  4. I love this recipe. I have made it three times for my family. I usually use chicken broth and add chopped celery instead of celery salt.
  5. Pure comfort food! Went together in a snap. I added some minced parsely at the end for color.
  6. I grew up on this soup. My grandmother and my mother made it and now I make it. We never used a recipe but this gets guaranteed results every time. The ultimate comfort food!
  7. I've been looking for this recipe for years. This is the way my mom made potato soup. It's delcious -- one of those recipes that is much better than it sounds.
  8. This is a terrific soup! I used a combination of Yukon Gold and red skinned potatoes and probably used more potatoes than the recipe stated. Also as a reviewer suggested I cooked my potatoes in a chicken broth. In addition I smashed some of the potatoes. It was thick rich and wonderful. Will make it - Read more ...
  9. Really good I have made it twice already in a few weeks time. I added 2 chicken boulloin cubes carrots and celery to give it a brothier taste.