Soups & Stews
This Amish potato soup with rivels recipe delivers the ultimate one-pot meal—creamy, hearty potato soup topped with golden, crispy rivels that melt into the broth.
The secret lies in the slow-cooked broth and traditional dumpling technique that transforms simple ingredients into a dish that feels like a warm embrace on a chilly day.
What sets this recipe apart is the rivels—those fluffy, golden dumplings that cook right in the soup, absorbing the rich flavors while maintaining their signature crispy edges. The potatoes simmer until tender, creating a velvety base that pairs perfectly with the savory broth and herbs.
This method ensures every spoonful delivers both comfort and texture in every bite.
By the time you serve this soup, you'll have a steaming bowl of creamy potato perfection topped with rivels that dissolve into the broth, creating pockets of flavor with each spoonful.
The aroma alone will have everyone gathered around the table, anticipating that first taste of homemade goodness. It's the kind of dish that turns an ordinary meal into a memorable experience.
Perfect for family dinners, potlucks, or cozy nights in, this recipe is designed to be both beginner-friendly and restaurant-quality. The one-pot method means minimal cleanup, and the results are always impressive. Let's get started on creating this classic Amish comfort dish.
Ingredients for amish potato soup with rivels
Creamy potato base meets golden rivels in this classic Amish comfort dish—simple ingredients, big flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onions 🧅 | 1 ½ cups | Diced, medium size preferred |
| Carrots 🥕 | 2 cups | Peeled, sliced into rounds |
| Russet Potatoes 🥔 | 3 lbs | Peeled, cubed into 1-inch pieces |
| Fresh Parsley 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, finely chopped |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| All-Purpose Flour 🌾 | 1 ½ cups | For rivels, sifted |
| Baking Powder 🍞 | 2 tsp | For rivels, aluminum-free |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Butter 🧈 | 2 tbsp | Unsalted, melted for rivels |
| Whole Milk 🥛 | ½ cup | For rivels, room temperature |
The potatoes are the heart of this soup, so pick firm, starchy russets—they break down beautifully. Costco or local farmers markets often have the best quality at bulk prices. Avoid waxy potatoes like red or Yukon Golds—they stay too firm. For the broth, low-sodium chicken broth is key—you can always add more salt at the end. Fresh herbs make all the difference here: thyme from the grocery store herb section (not dried) adds depth, while parsley brightens the whole dish. If you're short on time, dried herbs work at half the amount, but fresh is ideal.
No heavy cream? Full-fat coconut milk works surprisingly well—just add a pinch of nutmeg to mimic the richness. Short on baking powder? Baking soda plus cream of tartar (1/4 tsp each) is a 1:1 substitute. For the rivels, whole wheat flour can replace half the all-purpose for a nuttier flavor. The milk in rivels is crucial—oat milk or almond milk won't give the same tender texture, but if that's all you have, reduce the liquid by 2 tbsp. And if you're watching calories, Greek yogurt can replace half the heavy cream in the soup base.
This soup tastes even better the next day as flavors meld—store leftovers for 4-5 days in the fridge. For rivels, make them fresh or freeze the dry mix (flour, baking powder, salt) separately to use later. Portion into containers for easy lunches—just reheat and top with extra rivels. Freeze the entire soup (without rivels) for up to 3 months—add fresh rivels when reheating. The rivels crisp up beautifully when reheated, so don't skip adding them back in.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe—just dice onions and carrots roughly, then toss them in. The potatoes? Cube ‘em big or small, no judgment. I’ve made it with tired fingers after work and still had seconds.
- Rivels Magic: That crispy, buttery edge on the rivels (Amish-style fried potato sticks) while the soup stays creamy? It’s the perfect contrast. Honestly, the first time I tried it, I nearly skipped dessert.
- Potato Party Flex: This soup is my go-to for game days, church potlucks, or when I’m too wiped to cook. Serve it with crusty bread, turn it into a casserole, or even freeze half for later. My college-aged kids still ask for it.
- Pantry Powerhouse: Russets and carrots stretch forever, onions add depth for pennies, and a bouquet of thyme and parsley makes it feel fancy. I’ve fed six people for under $10, and the leftovers? Even better the next day.
Step-by-step instructions for Amish potato soup with rivels
This method delivers the perfect balance of creamy soup and golden rivels in one pot.
Sauté the Vegetable Base
Heat a large Dutch oven or heavy pot over medium heat. Add the 2 tablespoons butter and let it melt completely. Add the 1.5 cups diced yellow onions and 2 cups sliced carrots, stirring occasionally for 5-7 minutes until the onions become translucent and the carrots begin to soften.
Here's the thing—don't rush this step. You want the vegetables to develop flavor through slow cooking rather than quick browning. Add the 1 tablespoon chopped fresh thyme and continue cooking for another 2 minutes until fragrant. This aromatic foundation will carry through the entire soup.
Build the Soup Foundation
Add the 3 pounds cubed russet potatoes to the pot, stirring to coat them with the sautéed vegetables. Pour in the 6 cups chicken broth and bring the mixture to a boil over high heat. Once boiling, reduce heat to medium-low and let it simmer uncovered for 15-20 minutes until the potatoes are fork-tender and the vegetables are fully cooked.
You'll know it's ready when the potatoes easily collapse under gentle pressure from a fork. If the soup seems too thin at this stage, don't worry—the cream will thicken it later. Now's the time to taste and adjust seasoning with 1 teaspoon salt and ¼ teaspoon black pepper if needed.
Prepare the Rivel Topping
While the soup simmers, prepare the rivel topping in a separate bowl. Whisk together the 1.5 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and ½ teaspoon black pepper. In another bowl, combine the 1 cup heavy cream and ½ cup whole milk. Make a well in the flour mixture and gradually pour in the cream mixture, whisking until just combined.
This is where precision matters. The batter should be smooth but slightly lumpy—overmixing develops gluten and makes the rivels tough. You want a thick, pancake-like consistency that will bubble and crisp beautifully on top of the soup.
Combine and Bake to Golden Perfection
Once the potatoes are tender, stir in the 1 cup heavy cream and ¼ cup chopped fresh parsley to the soup. Bring the soup back to a gentle simmer and let it cook for another 5 minutes to allow the flavors to meld. Carefully ladle about half of the soup into the Dutch oven, spreading it evenly over the bottom.
Pour the rivel batter evenly over the soup, spreading it to the edges with a spatula. The key here is to create an even layer—this ensures consistent crispiness. Transfer the pot to a preheated 375°F oven and bake for 20-25 minutes until the rivels are golden brown and bubbly on top.
Serve Immediately for Maximum Comfort
Remove the pot from the oven and let it rest for 5 minutes to allow the rivels to set slightly. Using a large spoon, carefully cut through the rivels to create neat portions. Serve the soup directly from the pot, letting guests scoop up the crispy rivels along with the creamy potato mixture.
The rivels should be crispy on top with a soft, custard-like center—this texture contrast is what makes this dish so special. Each bowl delivers that perfect combination of creamy, comforting potato soup topped with golden, buttery rivels that shatter with every bite.
Pro Tips For Making Amish Potato Soup With Rivels
- PARE POTATOES UNIFORMLY: I learned this the hard way—uneven potato chunks mean some get mushy while others stay rock-hard. Cut Russets into ½-inch cubes before peeling, so you can eyeball consistency, then peel. (Yes, it’s extra work, but your soup won’t be a textural disaster.)
- SWEAT ONIONS LOW AND SLOW: After burning three batches, I finally figured out: Onions need gentle heat for 8–10 minutes until translucent, not golden. If they brown too fast, you’ll taste bitterness later. Crank the heat down to medium-low and walk away—this isn’t the time to hover.
- ADD RIVELS LAST MINUTE: Skip the urge to toss in those cheesy rivels early—they’ll turn to glue. Stir them in just 2–3 minutes before serving, so they melt into creamy, stretchy perfection. (Pro move: Warm them slightly first if they’re straight from the fridge.)
- SAVE TIME WITH CARROT PREP: Peel and chop carrots after sautéing onions—it’s faster and keeps your knife sharper. Toss the raw carrots into the pot with the onions, then cover with broth and simmer. They’ll soften just fine without pre-cutting. (Your hands will thank you too.)
Regional styles of these flavors
Pennsylvania Dutch Roots
The Amish potato soup with rivels traces back to the Pennsylvania Dutch communities of the 18th century, where hearty, one-pot meals were essential for large families and communal gatherings.
The dish reflects the German and Swiss influences brought by early settlers, who adapted traditional dumpling recipes to local ingredients like potatoes and cream.
Rivels, often called "potato dumplings," became a staple because they could be made quickly from simple pantry staples—flour, baking powder, and milk—while adding texture and richness to the soup. 🥔
Ohio Amish Tradition
In Ohio’s Amish communities, this soup became a Sunday dinner centerpiece, often served alongside cornbread or pickled vegetables to round out the meal. The Ohio version tends to be slightly thicker, with more potatoes and a touch of apple cider vinegar for brightness—a nod to the region’s apple orchards.
Many families still prepare it in cast-iron Dutch ovens passed down through generations, believing the slow-cooked method enhances the flavors. The rivels here are often baked directly in the soup, creating that signature crispy-topped effect.
Midwestern Farmhouse Adaptations
As Amish families migrated westward into Indiana and Illinois, the recipe evolved to incorporate local ingredients like sweet corn or butternut squash in the broth, especially during harvest seasons.
Some versions replace heavy cream with sour cream for a tangier twist, while others add smoked sausage for a heartier profile. The rivels remain consistent, though—always baked until golden and crispy, as that texture is non-negotiable in traditional Amish cooking.
This adaptability makes the dish a true Midwest comfort classic.
Modern Homestyle Twists
Today, many home cooks simplify the recipe by using pre-made biscuit dough for the rivels, cutting prep time in half while keeping the dish’s soul intact.
Others experiment with herb-infused oils (like rosemary or garlic) in the butter for sautéing, or swap chicken broth for vegetable broth to make it vegetarian. The key? Never skipping the oven bake—that step transforms the rivels from bland dumplings into the showstopping topping that defines the dish. 🌟
Regional Serving Customs
In Pennsylvania, this soup is often served with shredded cheddar cheese sprinkled on top, while in Ohio, a side of crispy fried onions adds crunch. Some families even serve it with pickled beets on the side for a sweet-tangy contrast.
The Amish tradition of sharing meals means this soup is almost always made in large batches, ensuring leftovers for the week—because in Amish kitchens, waste isn’t an option.
Nutrition facts
Frequently asked questions
What exactly are rivels and how do they differ from other dumplings?
Rivels are traditional Amish potato dumplings made with a simple batter of flour, baking powder, milk, and cream. Unlike biscuit dough or suet dumplings, they're designed to be baked directly in the soup, creating that signature crispy top while remaining soft inside. The key difference is their light, airy texture that absorbs the soup's flavors beautifully. Think of them as the Amish version of potstickers but without the pan-frying.
Can I make this soup without heavy cream for a lighter version?
For a lighter option, replace the heavy cream with Greek yogurt (½ cup) or evaporated skim milk (1 cup). The soup will still be creamy but with fewer calories. For the rivels, use whole milk only (1 cup) and reduce the baking powder by ½ teaspoon to prevent over-rising. The texture will be slightly less rich but still delicious. Pro tip: Add a pinch of nutmeg to compensate for the reduced creaminess.
Why do the rivels sometimes come out dense instead of crispy?
Dense rivels usually happen from overmixing the batter or using cold ingredients. Keep your butter and milk at room temperature, and whisk just until combined—lumps are normal and actually help create air pockets. Also ensure your oven is fully preheated to 375°F (use an oven thermometer to verify). If your rivels still turn out dense, try adding an extra ½ teaspoon baking powder or increasing the oven temperature by 25°F for 5 minutes at the end of baking.
How can I make this soup ahead of time for a gathering?
Prepare the soup base up to the point before adding the rivels—it keeps well in the fridge for 4-5 days or freezes for 3 months. For the rivels, make the dry mix (flour, baking powder, salt) ahead and store in an airtight container. When ready to serve, reheat the soup (without rivels) on the stove, then add fresh rivels baked in the oven as directed. The rivels should crisp up beautifully when baked fresh on reheated soup. For large groups, consider doubling the rivel batter and baking it in batches.
What's the best way to serve this soup for maximum appeal?
For presentation, serve directly from the Dutch oven with a rustic wooden spoon. Garnish each bowl with extra chopped parsley and a sprinkle of crispy fried onions or shredded cheddar cheese for color contrast. Pair with warm homemade cornbread or crusty bread to soak up the creamy broth. In Amish tradition, this soup is often served family-style with everyone passing the pot around the table—perfect for creating a cozy, communal dining experience.