I just made the most awesome soup. The recipe was on The Old Farmer's Almanac website. There are many potatoes still in the cellar waiting to be a part of a meal (some will be seeds for this year's crop, but shhhhhh, don't say anything).
Anyway, the recipe goes like this.....
Take 3 pieces of bacon and cut into little pieces and saute in a large saucepan until they are crisp. Drain off the grease.
Add 3 cups diced, peeled potatoes, 1 small onion, finely chopped, and 2 stalks celery, finely chopped. Add 1/2 tsp salt and 1/8 tsp pepper. Cover all this with water and cook for about 20 minutes, or until the potatoes are tender.
Pour 1 cup of flour onto a cutting board and in the middle of this add 1 slightly beaten egg and 1/2 tsp salt. mix this up--I had to add a little water to make it moist enough to mix--and then cut it into little pieces to make "rivels". They should be about the size of peas. Drop them into the boiling soup and stir them in to keep them separated. Add 2 cups milk and 3 tbs butter. Cook for about 10 minutes more, until the rivels are done. I added a pinch of sage to the pot.
This is kind of a cross between potato soup and chicken and dumplings, without the chicken. I like it!.....A Lot!
P.S. It's not very good as a leftover......