Rub Noodle Potato Soup

Rub Noodle Potato Soup


"Serve with cottage cheese so diner can place a dollop of it in their soup."

Ingredients 1 h 5 m {{adjustedServings}} servings 205 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place potatoes, onion, water, celery salt, salt, and pepper in Dutch oven and bring to boil. Reduce heat and let simmer till potatoes are fork tender.
  2. Meanwhile, mix rub noodles. Place flour in small bowl, break egg over flour, and mix with fingertips, rubbing mixture together until all flour is absorbed and small lumps form.
  3. Drop the dough mixture slowly into boiling potatoes, stirring constantly, and reduce heat. Let simmer 20 minutes, stirring frequently. Add additional salt and pepper to taste.
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Reviews 10

  1. 12 Ratings

Kym Salow

Boy, my husband loved this! I added some celery and chicken base, cooked the potatoes in 6 cups of water and added 2 cups of skim milk in place of the last 2 cups of water right before I stirred in the rub noodles. Hubby ate three huge bowls full and wouldn't let me throw away the dab of soup left in the kettle; plans on eating it for lunch today. A good 'old school" potato soup and a definite winner. Thanks!


This is a terrific soup! I used a combination of Yukon Gold and red skinned potatoes and probably used more potatoes than the recipe stated. Also, as a reviewer suggested, I cooked my potatoes in a chicken broth. In addition,I smashed some of the potatoes. It was thick, rich and wonderful. Will make it again! Thanks Jeanie Bean


Pure comfort food! Went together in a snap. I added some minced parsely at the end for color.