Amish Potato Soup With Rivels Recipe: Crispy Dumplings Floating in Creamy Depth

This Amish potato soup with rivels recipe delivers the comforting, hearty meal that's been a staple in Pennsylvania Dutch kitchens for generations. The secret lies in crispy rivels—those golden, dumpling-like bites that float like little treasure in every spoonful of creamy potato broth.

What makes this version special is the balance of tender potatoes, savory broth, and perfectly textured dumplings that achieve that signature crispy edge without absorbing too much liquid.

The recipe begins with a simple but flavorful base of potatoes simmered in rich broth until tender, then thickened with a touch of flour for that signature Amish creaminess.

Meanwhile, the rivels get their distinctive texture from a precise mixture of flour, baking powder, and a hint of salt—no yeast, no waiting, just quick baking for that irresistible crunch.

The cultural roots run deep here, as this dish traditionally feeds large families during cold months when hearty meals are most welcome.

What you'll end up with is a steaming bowl of potato soup where each spoonful delivers creamy, velvety broth filled with tender potato chunks and those coveted crispy rivels that add both texture and visual appeal.

The aroma alone—warm broth infused with onions, celery, and herbs—will have everyone gathering around the table. This is comfort food at its finest, perfect for chilly evenings or family gatherings.

Serve with crusty bread for dipping or alongside a simple green salad to balance the richness. The leftovers reheat beautifully, making this an ideal make-ahead meal for busy weeks. Let's get started on this classic recipe that brings a taste of Amish tradition to your kitchen.

Ingredients for amish potato soup with rivels

Simple ingredients that transform into a hearty, tradition-rich meal with crispy rivels.

The potatoes and broth form the soul of this dish. Russet potatoes are ideal—their starchy texture holds up beautifully during simmering. For the broth, low-sodium chicken broth keeps the flavor balanced without needing extra salt. I always grab the Great Value or Swanson brands at Walmart—they're affordable and reliable. The onions, carrots, and celery form the aromatic base, so don't skimp on chopping them small. Fresh herbs like thyme or parsley can be added at the end for brightness, but traditional recipes often stick to just bay leaves for that classic Amish flavor profile.

No chicken broth? Vegetable broth works perfectly—just add a chicken bouillon cube if you want extra depth. The rivels need that crispy texture, so all-purpose flour must be sifted to avoid lumps. For a gluten-free version, swap the flour for a 1:1 gluten-free blend, though the rivels may be slightly less crisp. The butter for the rivels should be unsalted—salted can make them too salty. If you're short on time, you can use melted shortening instead, though butter gives the best flavor. The heavy cream at the end adds richness, but half-and-half works too if you're watching calories.

This soup tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days. For the rivels, make them fresh—they lose crispiness quickly. If you're prepping ahead, bake the rivels separately and store them in an airtight container for 2 days. Reheat the soup gently on the stove, adding a splash of broth if it thickens too much. The rivels can be warmed in a dry pan for 2-3 minutes to restore crispiness.

Step-by-step instructions for Amish potato soup with rivels

A hearty soup with golden, fluffy dumplings—here's how to balance rich broth and crispy rivels perfectly.

Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the 2 whole chopped yellow onions, 4 medium sliced carrots, and 3 whole chopped celery stalks. Cook for 8-10 minutes until the onions soften and the vegetables release moisture, stirring occasionally.

This step develops the soup's foundational flavor. You'll know it's ready when the vegetables are tender but still hold their shape—no mushy texture. Season lightly with ½ teaspoon salt and ¼ teaspoon black pepper during this phase to enhance natural sweetness.

Add the 3 lb cubed russet potatoes to the pot, stirring to coat with the sautéed vegetables. Pour in the 8 cups chicken broth and bring to a boil. Once boiling, reduce heat to low-medium, add the 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 2 whole bay leaves, then cover partially.

Simmer for 20-25 minutes until the potatoes are fork-tender with slight resistance. The broth should reduce slightly but remain generous enough to coat the potatoes. Taste and adjust seasoning—this is where you'll notice if the broth needs more salt or pepper.

Remove the bay leaves. In a small bowl, whisk the 3 tablespoons all-purpose flour with 1 tablespoon cold water to form a smooth paste. Slowly whisk this into the simmering soup while stirring constantly to prevent lumps.

Cook for another 5-7 minutes until the soup thickens to a velvety consistency. The thickening should be gradual—you're aiming for a rich, creamy texture without being gluey. Stir in the 0.5 cup heavy cream and 0.5 cup melted butter at the end for that signature Amish richness.

In a separate bowl, whisk together the 2 cups all-purpose flour (for rivels), 1 tablespoon baking powder, and 0.5 teaspoon salt (for rivels). Gradually stir in 1 cup cold water until a thick, smooth dough forms. Cover with a damp towel and let rest for 10 minutes—this relaxes the gluten for perfect texture.

Roll the dough to ¼-inch thickness on a floured surface. Cut into 1-inch squares using a sharp knife or cookie cutter. The rivels should be uniform in size to ensure even cooking.

Return the soup to a gentle simmer. Carefully drop the rivels into the broth, spacing them about 1 inch apart to allow room to puff. Cover and simmer for 8-10 minutes until the rivels float to the surface and turn golden brown on top.

Serve immediately with additional rivels on top if desired. The contrast of creamy soup and crispy dumplings is what makes this dish truly special. Each spoonful should deliver tender potatoes, rich broth, and that satisfying crunch from the rivels.

Serving suggestions for this amish potato soup with rivels

Bread Pairings

This soup pairs beautifully with crusty Amish friendship bread—its hearty texture soaks up the creamy broth perfectly. I always grab a loaf from Lancaster County Bakers if I can find it, but any whole wheat or sourdough works too.

For extra indulgence, try biscuits with a touch of honey or jam on the side. 🍞

Salad Contrasts

A simple green salad with apple cider vinaigrette cuts through the richness. Toss mixed greens with thinly sliced apples, walnuts, and a dressing made from 2 tbsp apple cider vinegar, 3 tbsp olive oil, 1 tsp Dijon mustard, and 1 tsp honey.

The acidity and crunch balance the soup's creaminess beautifully.

Cheese Boards

Serve with a Pennsylvania Dutch cheese board featuring aged cheddar, havarti, and sharp gouda. Add sliced apples, crackers, and mustard seeds for a classic Amish-inspired spread. The cheeses complement the soup's savory notes while adding a satisfying bite. 🧀

Side Dish Ideas

For a complete meal, add buttered corn on the cob or roasted Brussels sprouts with bacon. The sweetness of corn contrasts nicely with the soup's earthy flavors, while Brussels sprouts add a smoky depth. Both sides reheat well for leftovers.

Garnish Finishes

Top each bowl with chopped fresh parsley or crispy fried onions for a pop of color and texture. A drizzle of sharp cheddar cheese melted on top adds richness. I also love sprinkling smoked paprika for a subtle smoky note that ties everything together.

Family-Style Serving

This soup is perfect for family-style gatherings—serve in a large cast-iron pot at the center of the table. Use wooden spoons for serving and encourage everyone to add extra rivels or broth to their bowls.

The communal aspect makes it feel even more special, just like in traditional Amish meals. 🍽️

Frequently asked questions