Potato-Spinach Soup With Rivels

• 14 cup butter or 14 cup margarine
• 1 large onion, chopped
• 2 celery ribs (with some leaves, cut fine)
• 14 cup all-purpose flour
• 1 (14 1/2 ounce) 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
• 1 cup flour (or enough to make a dry mixture)
• 1 egg
• 1 dash salt

1. Melt butter in large saucepan.
2. A nonstick pan works great for an easy clean up.
3. Add onion and celery: cover and cook over low heat until tender (about 15 minutes); stirring occasionally.
4. While onions are cooking, make the rivels with the egg and flour and set aside.
5. (Flour and egg mixture should be a little dry and crumbly)Don't over mix.
6. When the onion is cooked, blend in flour.
7. Add water and broth, potatoes and salt: stirring constantly.
8. Bring to a boil, when you have a nice boil, add the rivels and stir gently.
9. Cover and simmer about 30 minutes until potatoes are tender.
10. Stir occasionally.
11. (If it gets too thick, add a little more water or broth)
12. Finally, add spinach and cheese and simmer uncovered until cheese is melted.
13. Add milk and heat thoroughly.

butter, onion, celery, flour, chicken broth, water, potatoes, salt, spinach, velveeta cheese, lowfat milk, flour, egg, salt

Taken from www.food.com/recipe/potato-spinach-soup-with-rivels-251860 (may not work)