INGREDIENTS

  • 1/4 cup butter or margarine
  • 1 large onion , chopped
  • 2 celery ribs (with some leaves, cut fine)
  • 1/4 cup all-purpose flour
  • 1 (14 1/2ounce)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

    • Rivels

  • 1 cup flour (or enough to make a dry mixture)
  • 1 egg
  • 1 dash salt

DIRECTIONS

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