Amish Potato Soup With Rivels Recipe: Homestyle Dumplings in Every Spoonful

This Amish potato soup with rivels recipe brings the warmth of Pennsylvania Dutch country kitchens straight to your table. The secret lies in the tender dumplings—rivels—that melt into every spoonful, creating that signature hearty texture that defines this classic dish.

I've perfected this recipe over years of testing, ensuring the broth stays rich and the dumplings achieve that perfect fluffy-yet-tender consistency.

The beauty of this soup is its simplicity—just a few staple ingredients transform into a meal that feels like a hug. The potatoes simmer until fork-tender, while the rivels puff up beautifully in the hot broth, absorbing all those savory flavors.

What sets this apart is the balance: creamy without being heavy, comforting without being overly rich. It's the kind of dish that disappears faster than you can say "Gut kumm" (a Pennsylvania Dutch greeting that means "Come in").

What you'll end up with is a steaming bowl of soup where each spoonful delivers tender potatoes, fluffy rivels, and a deeply flavorful broth that's both satisfying and nourishing. The aroma alone will have everyone gathering around the table, and the texture—creamy yet substantial—makes it perfect for chilly days.

This is the kind of recipe that becomes a family tradition, passed down through generations.

Serve it with crusty bread or pickles on the side for the full Amish experience. The bread soaks up every last drop of that delicious broth, while the pickles cut through the richness. This isn't just soup—it's a taste of tradition, comfort, and home.

Ingredients for amish potato soup with rivels

Simple pantry staples and a few fresh veggies—this is comfort food at its finest.

The Yukon Gold potatoes are non-negotiable here—they stay creamy and hold up beautifully to long simmering. Local farmers markets often have them in season, but any grocery store's produce section works. Look for firm, unblemished potatoes with smooth skin. The carrots and celery? Baby carrots and pre-cut celery sticks save time, but whole veggies work too if you're prepping ahead. For the broth, Swanson or Pacific Foods are my go-tos—they've got that rich flavor without all the sodium. If you're making a big batch, double the broth and freeze extras in ice cube trays.

No whole milk? Half-and-half or heavy cream works in a pinch, but the texture won't be quite as tender. Swapping the rivels? Dropped biscuit dough gives a similar fluffy texture, though true rivels are worth the effort. Fresh parsley is ideal for garnish, but dried parsley at half the amount gets you close. The butter for rivels needs to be cold—take it out of the fridge 20 minutes before mixing. For a veggie-packed version, add frozen peas or corn with the potatoes—they'll thaw and blend right in.

This soup tastes even better the next day as flavors meld. Store in the fridge for up to 5 days, or freeze portions for 3 months—just thaw overnight in the fridge. The rivels can be made ahead and frozen separately, then dropped into the hot soup to puff up. Double the rivel dough if you're feeding a crowd—it disappears fast. Serve with that crusty bread on the side, and you've got the full Amish experience right on your dinner table.

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

This hearty soup delivers comfort in every bite—creamy, chunky, and topped with fluffy homemade dumplings.

In a large Dutch oven or heavy pot, melt 2 tablespoons butter over medium heat. Add the chopped onions, carrots, and celery stalks, stirring frequently for 5-7 minutes until the vegetables soften and the onions become translucent. You're building flavor here—don't rush this step or the soup will taste flat.

I like to stir occasionally and check for browning. If the vegetables start to stick, add 1 tablespoon chicken broth to deglaze and keep them moist. Once the veggies are tender but still hold their shape, push them to one side of the pot and add the 2.5 lb peeled Yukon Gold potatoes to the empty space. Let them sit undisturbed for 2 minutes to develop a slight crust before stirring.

Pour in the 6 cups chicken broth and bring everything to a gentle boil. Once boiling, reduce heat to low-medium and let it simmer uncovered for 15-20 minutes, stirring occasionally. You'll know it's ready when the potatoes are fork-tender and the flavors meld beautifully. The soup should be thick but still have some body—if it's too thin, simmer uncovered for another 5 minutes to reduce slightly.

Here's the thing—Amish potato soup should have a rustic texture. Don't blend it smooth; those chunks of potato and carrot are what make it special. If you prefer it creamier, stir in 1 cup whole milk now and let it warm through for 2 minutes. Season with 1.5 teaspoons salt and 0.5 teaspoon black pepper, tasting as you go. Remember, you can always add more salt later, but you can't take it out.

While the soup simmers, make the rivels—the fluffy dumplings that make this soup legendary. In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tablespoon baking powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Cut in the 2 tablespoons cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with a few pea-sized butter pieces remaining.

Make a well in the center and pour in ½ cup whole milk. Using a fork, gently mix just until combined—don't overwork the dough or the rivels will turn out tough. The batter should be thick but still pourable. If it's too thick, add 1-2 tablespoons more milk to reach the right consistency. Cover the bowl and let it rest for 5 minutes while you prepare to cook the dumplings.

Bring the soup back to a gentle simmer. Using a spoon or small ladle, drop heaping tablespoon-sized portions of the rivel batter onto the surface of the soup. I like to space them about 1 inch apart so they have room to puff up. Give each spoonful a little shake to break up any large lumps—this helps create those signature fluffy rivels.

Cover the pot and let the rivels cook for 10-12 minutes. Here's the key: don't peek! The steam needs to build up to create those cloud-like dumplings. After 10 minutes, check one rivel—it should be puffed up and cooked through. If they're not fully risen, cover and cook for another 2 minutes. Once they're done, stir gently to distribute them evenly throughout the soup.

Stir in the 0.25 cup chopped fresh parsley and let the soup sit off heat for 5 minutes to allow the flavors to meld. The rivels will continue to absorb some of the soup, so don't worry if they look slightly deflated—they'll plump up again when served. Taste one last time and adjust the seasoning if needed.

Ladle the soup into bowls, making sure each serving gets a generous helping of rivels. Serve with slices of crusty bread on the side for soaking up every last drop of that creamy, comforting broth. This soup tastes even better the next day, so make extra if you can—it's perfect for meal prep or leftovers.

Pro cooking tips for great amish potato soup with rivels

Potato Prep Perfection

Peeling and cutting Yukon Gold potatoes properly is the foundation of this soup. Use a sharp chef's knife and cut them into 1-inch cubes—this ensures even cooking and prevents mushiness. For extra efficiency, I like to peel them first, then cut while they're still cool.

If you're short on time, microwave the peeled potatoes for 2 minutes before cutting to soften them slightly and make slicing easier. 🥔

Rivel Consistency Secrets

The key to fluffy rivels lies in the batter consistency and cold butter. Mix the dry ingredients first, then cut in the cold butter until it resembles coarse crumbs—this creates pockets for steam to expand. The batter should be thick but pourable, like heavy pancake batter.

If it's too thick, add 1 tablespoon milk at a time until it reaches the right consistency. Overmixing will make rivels dense, so mix just until combined. ✨

Broth Flavor Boost

For maximum flavor, brown your vegetables in the butter before adding broth. Let them cook until they develop a light golden color—this adds depth to the soup's base.

If you're using store-bought broth, simmer it uncovered for 5 minutes before adding the potatoes to let the alcohol evaporate (if using). For extra richness, I sometimes add 1 bay leaf while simmering, then remove it before serving.

Timing the Rivels

Don't peek at the rivels while they cook! The steam buildup is what makes them puff up beautifully. After 10 minutes, check one by gently pressing it with a spoon—it should feel light and springy.

If they're not fully risen, cover and cook for another 2 minutes. The rivels will continue to absorb liquid as they cool, so don't worry if they look slightly deflated when you serve them.

Creamy Texture Control

The milk is what gives this soup its signature creaminess, but timing matters. Add it off the heat to prevent curdling. If you prefer a thicker soup, reduce it by 5 minutes uncovered before adding milk.

For a smoother texture, blend ½ cup of the soup with the milk before stirring it back in. The rivels will help thicken it naturally as they cook and absorb liquid.

Make-Ahead Magic

This soup tastes even better the next day! Let it cool completely, then store in an airtight container in the fridge for up to 5 days. For freezer storage, cool completely, portion into quart-sized freezer bags, and freeze flat.

When reheating, add 2 tablespoons of broth or water per serving to prevent drying out. The rivels can be made ahead too—drop them into the soup directly from the fridge, and they'll puff up beautifully in the hot broth. 💫

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