2 pounds white potatoes, peeled and cubed
1 1/2 quarts water or chicken broth
2 stalks celery, diced
parsley to taste
1/2 tsp salt
1/2 tsp. pepper
1/2 C flour
1. Boil potatoes in broth or water with celery, parsley, salt and pepper.
2. Rivels: Beat the eggs and flour together with a fork. Drizzle the mixture from a spoon into the cooked potato soup. Boil for about 10 minutes.