5 lb. potatoes, peeled and diced (I use Idaho)
2 (16 oz. ea.) boxes chicken stock (I use Swanson)
water (enough to cover)
1/2 lb. bacon, cooked crisp (reserve 1 tbsp. drippings for Rivels)
6 cloves garlic, finely diced
salt and pepper, to taste

OPTIONAL:

1 large yellow onion, peeled and finely diced
6 medium carrots, peeled and finely diced
2 stalks celery, cleaned and finely diced

In 7-quart Crock-Pot, combine potatoes, chicken stock and enough water to cover. Set Crock-Pot control to low.

In large skillet, fry bacon until crisp. Remove 3 tablespoons of drippings and add to Crock-Pot.

Sauté in the remaining bacon drippings: garlic, onion, carrots, and celery until lightly browned and onions become translucent. Add to the Crock-Pot.

Stir contents of Crock-Pot adding salt and pepper to taste. Set Crock-Pot to High.

RIVELS:

5 cups water
3 1/4 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3 large eggs
1 tbsp. reserved bacon drippings

Place 5 cups of water in a large sauce pan and bring to a boil. In a medium mixing bowl, combine flour, baking powder, baking soda, and salt using fork to thoroughly mix. Make well in center of flour.

In a separate bowl, beat eggs thoroughly and add 1 tablespoon of bacon drippings beating until well mixed. Add egg mixture to well and blend until wet and dry ingredients make a workable dough -- will be a moist dough -- if additional moisture is needed add some broth from Crock-Pot.

Drop the Rivels into the boiling water by modest teaspoon fulls. Allow Rivels to cook just until they rise to the surface. Remove from the boiling water and place in a colander. When all Rivels are in the colander, add them to the Crock-Pot and stir the contents until well mixed.

Reduce the Crock-Pot temperature to low and allow the soup to cook for three to four hours or until the potatoes are fork tender. Stir occasionally during cooking and add either water or chicken stock as necessary.

We usually serve this soup with toasted cheese sandwiches or garlic bread. This recipe serves six hearty appetites or up to ten if it isn't the main dish.

Submitted by: Kevin D. Allen