Soups & Stews
This Amish potato soup recipe delivers comfort in every bowl—thick, creamy, and topped with golden, crispy rivels that add a satisfying crunch. 💛 The secret lies in slow-cooked potatoes and onions simmered in rich chicken broth, creating a velvety base that's both hearty and homey.
Unlike many recipes, this version includes the traditional fried dough strips that set it apart from ordinary potato soup.
The rivels are the star of this dish, transforming simple dough into crispy, golden strips that melt in your mouth. I've perfected a method that ensures they stay crispy even after sitting in the warm soup for a few minutes.
The dough is rolled thin, cut into strips, and fried until golden brown—just enough to create that perfect contrast with the creamy soup.
What makes this recipe truly special is its balance of simplicity and tradition. The soup comes together with just a few ingredients—potatoes, onions, chicken broth, and a touch of cream—but the result is restaurant-quality comfort food.
The rivels add an element of fun, making this dish perfect for family gatherings or cozy weeknight dinners.
Serve this soup with a side of crusty bread to soak up every last drop of that creamy broth and crispy rivels. The combination of textures and flavors makes it impossible to resist going back for seconds. Let's get started on creating this Amish classic in your own kitchen.
Ingredients for amish potato soup with rivels
These simple, hearty ingredients create a comforting Amish potato soup with crispy fried rivels.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onions 🧅 | 2 whole | Medium-sized, thinly sliced |
| Russet Potatoes 🥔 | 3 lb | Peeled, cut into 1-inch cubes |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| All-Purpose Flour 🌾 | 2 cups | Sifted for rivels |
| Baking Powder 🍞 | 1 tbsp | For crispy rivels |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Vegetable Oil 🫒 | 3 cups | For frying rivels |
| Butter 🧈 | 2 tbsp | Unsalted, for finishing |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The Russet potatoes are the backbone of this soup—fresh, starchy varieties hold up best during slow cooking. Grab organic potatoes from Whole Foods or your local market if you can, but regular Russets work fine too. For onions, yellow onions add sweetness as they cook, but red onions work in a pinch. The chicken broth should be rich and flavorful—Swanson or Pacific Foods brands are reliable, but homemade is ideal. Don't skimp on the heavy cream either; full-fat gives that velvety texture. If you're watching calories, you can reduce it to half-and-half, but trust me on the full-fat version.
No heavy cream? Half-and-half or coconut milk works, though the texture will be slightly lighter. Running out of baking powder? Self-rising flour at half the amount (1 cup) will work, but add an extra pinch of salt. For the rivels, all-purpose flour is key—King Arthur or Gold Medal brands are my go-to. If you're frying, vegetable oil is best for high heat, but peanut oil adds a nice nutty flavor. The rivels need to be rolled paper-thin for that perfect crisp—don't skip this step. And if you're short on parsley, chives or basil will do in a pinch, though parsley's bright flavor is ideal.
Store the cooked soup in an airtight container for up to 5 days in the fridge, though it reheats best when fresh. The rivels are best fried fresh, but you can prep the dough ahead and refrigerate it for up to 2 days. For longer storage, freeze the soup (minus rivels) for 3 months. The rivels? Fry them just before serving—they lose crispness fast. If you're prepping for a crowd, make a double batch of dough and freeze it on a tray before bagging. Reheat rivels in the oven at 375°F for 5 minutes to restore crispness.
Why You'll Love This Recipe
- One-Pot Wonder: I swear by this recipe when I’m too tired to wash extra bowls—just sauté onions, toss in chopped potatoes, broth, and a roux made from flour and butter. The rivels (those crispy fried dough bits) get added last, and suddenly, you’ve got a meal that feels fancy without the fuss.
- Creamy Crisp Contrast: That first bite—warm, velvety potato soup with a shatter of rivels on top—is chef’s kiss. The heavy cream makes it rich, but the rivels add a salty crunch that cuts through the richness, like a hug from your grandma’s kitchen.
- Leftovers? Yes, Please: This soup actually tastes better the next day. I make a double batch on Sundays, and by Wednesday, it’s my lunchbox staple. The rivels stay crispy if you store them separately, so you can sprinkle them fresh when reheating.
- Budget-Friendly Feast: Russet potatoes and onions are cheap staples, and chicken broth stretches far. Heavy cream feels indulgent, but a little goes a long way—plus, the rivels (just flour, water, and a pinch of salt) cost pennies to make. Feed a crowd for under $10, and no one will guess.
Step-by-step instructions for Amish potato soup with rivels
Here's how to create hearty potato soup with perfectly crisp fried dumplings every time.
🍳 Step 1: Sauté the Onions Until Translucent
Heat 2 tablespoons butter in a large Dutch oven over medium heat. Add the 2 whole yellow onions, sliced into thin strips, and cook for 5-6 minutes until they become soft and translucent. Stir occasionally to prevent browning.
This foundational step builds flavor—don't rush it. When the onions reach that sweet, caramelized aroma, you're ready for the next ingredient. I like to press down gently with a wooden spoon to help them break down evenly.
🍳 Step 2: Cook the Potatoes Until Tender
Add the 3 lb russet potatoes, cut into 1-inch cubes, to the Dutch oven. Pour in the 6 cups chicken broth and bring to a gentle boil. Reduce heat to medium-low and simmer uncovered for 15-20 minutes until the potatoes are fork-tender with just a hint of bite remaining.
Stir occasionally to prevent sticking. You'll know they're ready when they collapse easily under gentle pressure but still hold their shape. The broth should reduce slightly but remain flavorful—not watery.
🥘 Step 3: Prepare the Rivels Dough
In a medium bowl, whisk together the 2 cups all-purpose flour, 1 tablespoon baking powder, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Gradually whisk in the 1 cup heavy cream until a smooth, thick batter forms—it should resemble pancake batter in consistency.
This dough needs to be perfectly balanced. If it's too thick, add 1 teaspoon cream at a time until it flows easily. Let it rest for 5 minutes while you finish the soup—this helps the rivels achieve their signature crispiness.
🔥 Step 4: Fry the Rivels Until Golden
Heat 3 cups vegetable oil in a deep skillet to 350°F (use a thermometer for accuracy). Working in batches, drop 1-tablespoon portions of the rivels batter into the hot oil, using a spoon to shape them into small, rounded patties. Fry for 2-3 minutes per side until they're deep golden brown and crispy.
Drain on paper towels to remove excess oil. The key here is maintaining the oil temperature—if it drops below 325°F, the rivels will absorb too much oil and become greasy rather than crispy. Keep a small batch frying while you finish the soup.
🍽️ Step 5: Finish the Soup and Serve
Return the cooked potatoes and broth to the Dutch oven and bring to a simmer. Stir in the 2 tablespoons butter until melted and swirl to create a creamy finish. Taste and adjust seasoning if needed—this is your chance to perfect the flavor.
Ladle the soup into bowls and top each serving with 2-3 crisp rivels. Garnish with 0.25 cup chopped fresh parsley for a pop of color. Serve immediately so the rivels stay crispy—every spoonful should deliver that perfect contrast of creamy soup and golden, crunchy dumplings.
Pro Tips For Making Amish Potato Soup With Rivels
- CHOP POTATOES UNIFORM: I learned this the hard way—jagged potato chunks turn to mush while onions caramelize. Cut Russets into ½-inch cubes before cooking, and resist the urge to go larger just to save time. The even size guarantees creamy texture without gummy bits.
- SAUTÉ ONIONS LOW AND SLOW: High heat burns onions before they soften, and that bitter taste lingers. Cook yellow onions over medium-low for 10–12 minutes until golden—not brown—stirring every 2 minutes. Patience here makes the whole soup richer.
- SKIP THE RAW FLOUR SLURRY: Dumping flour directly into the pot creates lumps that turn to glue. Instead, whisk it into cold broth first, then stir into the pot. This ensures a smooth roux without clumping, even if you’re distracted (we’ve all been there).
- STIR IN CREAM LAST: Adding heavy cream too early curdles it from the heat. Wait until the potatoes are tender and the broth has thickened, then fold it in gently. The soup stays velvety, not broken or greasy.
Dietary considerations for this recipe
Gluten-Free Adaptation
To make this soup gluten-free, replace the all-purpose flour in the rivels with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur Measure for Measure. Use the same amount—2 cups total—and add ½ teaspoon xanthan gum to help bind the dough.
The rivels will still crisp up beautifully when fried at 350°F. Just be sure to check your chicken broth label for hidden gluten. 💛
Dairy-Free Options
Skip the heavy cream and butter for a dairy-free version. Instead, use 1 cup full-fat coconut milk for creaminess in the soup and unsweetened almond milk in the rivels dough. The texture will be slightly lighter, but still delicious.
For extra richness, stir in 1 tablespoon nutritional yeast after cooking. The rivels may need a few extra seconds in the oil to crisp properly.
Vegetarian Version
Swap the chicken broth for vegetable broth to make this vegetarian-friendly. For extra depth, add 1 teaspoon onion powder and ½ teaspoon garlic powder to the soup base.
The rivels stay the same, but you can make them even more exciting by adding ½ teaspoon dried herbs (like thyme or rosemary) to the flour mixture. This keeps the dish hearty while making it plant-based.
Lower-Carb Adjustments
For a lower-carb version, replace half the potatoes with cauliflower florets (about 1.5 lbs). The soup will still be creamy but with fewer carbs. Keep the rivels as-is—they’re the fun part!
If you want to reduce carbs further, use almond flour in the rivels (mix 1 cup almond flour with 1 cup gluten-free flour blend), but expect a slightly denser texture. 🥔
Allergen-Friendly Tips
If someone has a soy allergy, use avocado oil instead of vegetable oil for frying the rivels. For egg allergies, this recipe is naturally safe—no eggs are used in the rivels dough.
Always double-check your flour blend for cross-contamination warnings if using gluten-free substitutes. When in doubt, prepare the rivels in a separate, clean fryer to avoid any accidental mixing.
Nutrition facts
Frequently asked questions
What exactly are rivels, and how do they differ from other fried doughs?
Rivels are traditional Amish fried dough strips that resemble thin, crispy pancakes. Unlike traditional doughnuts or beignets, rivels are cut into long, narrow strips and fried until golden brown. Their unique texture makes them perfect for topping soups—they stay crispy when submerged in warm broth. Think of them as the Amish version of fried dough, often served with potato soup or chili.
Can I make rivels ahead of time and reheat them?
Fresh rivels are best, but you can prep the dough ahead and refrigerate it for up to 2 days. For reheating, place them on a baking sheet and warm in a 375°F oven for 5 minutes—this restores crispiness. If storing cooked rivels, keep them in an airtight container for 1 day max—they lose their crunch quickly. For parties, fry them fresh in batches while the soup simmers.
Why did my rivels turn out greasy instead of crispy?
Greasy rivels usually mean the oil wasn't hot enough (325°F or lower) or the dough was too thick. Use a thermometer to maintain 350°F—this ensures proper frying. Also, roll the dough paper-thin (about 1/8-inch) and let it rest for 5 minutes before frying. Overcrowding the pan can also lower oil temperature, so fry in small batches.
Can I substitute potatoes in this recipe?
Russet potatoes are ideal for their starchy texture, but you can use Yukon Gold (for creamier soup) or red potatoes (for firmer texture). Avoid waxy varieties like red potatoes—they'll turn mushy. If substituting, adjust cooking time: Yukon Golds take 10-12 minutes, while red potatoes need 15-18 minutes. For extra flavor, try 1 cup sweet potatoes (peeled and cubed) mixed with the regular potatoes.
How do I make this soup extra creamy without heavy cream?
For a lighter option, blend 1 cup of the cooked potatoes with ½ cup broth until smooth, then stir back into the soup. This adds creaminess naturally. Alternatively, use ½ cup Greek yogurt (stirred in at the end) or 1 cup mashed cauliflower for a dairy-free alternative. The key is blending or mashing to achieve that velvety texture without overpowering the broth.