Amish Potato Soup With Rivels Recipe: Homestyle Creaminess With Crispy Dumplings

This Amish potato soup with rivels recipe brings hearty, old-fashioned comfort to your table with its rich, creamy broth and golden, crispy dumplings. The secret lies in slow-simmered potatoes and tender lardons, creating a soup so satisfying it becomes an instant family favorite.

I’ve perfected this version to balance traditional techniques with modern convenience—whether you make rivels from scratch or use store-bought, the result is always restaurant-quality.

The beauty of this recipe is in its simplicity: just a few ingredients, but each plays a crucial role. Potatoes simmer until tender, lardons add savory depth, and the rivels—those crispy, fluffy dumplings—bring the perfect textural contrast.

The key to crispy rivels is baking them just until golden, ensuring they stay light and airy inside while developing that irresistible crunch. This is the kind of soup that tastes even better the next day, making it ideal for meal prep or feeding a crowd.

What sets this Amish-style soup apart is its ability to adapt while staying true to its roots. Use bacon instead of lardons for a quicker version, or swap out some potatoes for sweet potatoes for a subtle twist.

The rivels can be made ahead and reheated, so you’re not stuck at the stove when dinner guests arrive. Every spoonful delivers that cozy, homemade warmth—exactly what you crave on a chilly evening.

Serve it with crusty bread to soak up every last drop of that creamy broth, or pair it with a simple green salad for balance.

The crispy rivels will have everyone reaching for seconds, proving that sometimes, the most comforting meals are the ones that require just a little patience—and a lot of love. Let’s get started on this timeless classic.

Ingredients for amish potato soup with rivels

These hearty ingredients transform into a classic Amish potato soup with golden rivels.

The potatoes are the soul of this soup—Yukon Golds stay creamy when cooked, while Russets hold up better if you prefer chunkier texture. Costco or Trader Joe's usually have Yukons in season, but any waxy potato works. Lardons are traditional, but bacon or pancetta work just as well (and faster). For the broth, low-sodium is key—you’ll be adding salt later. I always grab a big box of chicken broth from Walmart’s store brand; it’s cheap and reliable. Fresh celery adds brightness, but frozen works in a pinch—just thaw and drain first.

No lardons? Smoked turkey bacon gives a similar smoky flavor. Want to make it vegetarian? Swap the lardons for mushrooms or smoked tofu. The carrots can be baby carrots if that’s what’s in the fridge—no need to peel them. For the rivels, all-purpose flour is non-negotiable; bread flour makes them too dense. If you’re short on butter, olive oil or coconut oil works, but butter gives that classic richness. The baking powder is crucial for crispy rivels—don’t skip it or they’ll turn out flat.

This soup tastes even better the next day, so double the rivel batch and freeze half. Store the broth in the fridge for 4-5 days or freeze for 3 months. The rivels keep at room temperature for 2 days in an airtight container, or freeze for 1 month. Reheat the soup gently on the stove—never microwave, or the rivels lose their crisp. Garnish with fresh parsley right before serving, because no one wants wilted herbs on their soup.

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

This hearty soup delivers rich, velvety potato soup with golden, crispy rivels that'll have everyone asking for seconds.

Heat a large Dutch oven over medium heat. Add the 0.5 lb lardons and cook for 5-6 minutes until they're crispy and the fat has rendered out. Remove the lardons with a slotted spoon and set aside, leaving the fat in the pot.

In the same pot, add 2 tablespoons butter and let it melt. Add the 1 whole yellow onion, 3 medium carrots, and 2 whole celery stalks, all diced. Cook for 5-7 minutes until the vegetables soften slightly and the onions become translucent. This foundational step builds deep flavor that carries through the entire soup.

Add the 3 lb peeled Yukon Gold potatoes, cut into 1-inch cubes, to the Dutch oven. Pour in 6 cups chicken broth and bring to a boil. Once boiling, reduce heat to medium-low and let it simmer for 15-20 minutes until the potatoes are fork-tender but not falling apart.

Here's the thing—you want the potatoes to hold their shape slightly so they don't turn mushy. Stir occasionally, and if the soup seems too thick, add a splash of water. The broth should just barely cover the potatoes, allowing them to absorb flavor without becoming watery.

In a medium bowl, whisk together the 1.5 cups all-purpose flour, 2 teaspoons baking powder, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Gradually add the 2 tablespoons melted butter to the dry ingredients and mix until a soft dough forms. Knead gently for 1 minute until the dough is smooth and elastic.

Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Cut into 1-inch squares using a sharp knife or pastry cutter. The rivels should be uniform in size so they cook evenly. If the dough feels too sticky, wet your hands slightly to prevent sticking while handling.

Stir the 1 cup heavy cream into the soup and let it simmer for 5 minutes until the soup is creamy and heated through. Season with additional salt and pepper if needed. Taste the soup at this point—it should be rich and flavorful, with a velvety texture.

Add the rivels to the soup in batches, allowing them to cook for 3-4 minutes before adding the next batch. This prevents overcrowding, which can lead to soggy rivels. The rivels are done when they float to the surface and are golden brown on the outside. If they brown too quickly, reduce the heat slightly to avoid burning.

Once all the rivels are golden and crispy, remove the soup from heat. Ladle the soup into bowls, garnishing each serving with the reserved 0.25 cup chopped fresh parsley and the crispy lardons. The contrast of the creamy soup with the crispy rivels and salty lardons is what makes this dish so special.

Let the soup sit for 2-3 minutes before serving so the rivels can firm up slightly. Serve immediately while the rivels are still crispy. This soup is best enjoyed fresh out of the pot, with the rivels offering that satisfying crunch in every bite. Real talk: the first few bites are always the best—don't wait too long to dig in!

Flavor customization for this dish

Classic Amish Spice

Start with a base of 1 teaspoon dried thyme and ½ teaspoon dried sage when sautéing the vegetables. These herbs add that classic Amish flavor profile without overpowering the creamy potatoes.

I find Penzeys Old World Herb Blend works perfectly for this dish—just use 1 teaspoon of the blend instead of individual herbs. 🌿

For extra depth, add a pinch of ground nutmeg when stirring in the heavy cream. Just ¼ teaspoon enhances the soup’s warmth without making it taste like dessert. If you’re feeling adventurous, a dash of smoked paprika (about ½ teaspoon) gives the lardons a subtle smoky kick.

Creamy Variations

Swap the heavy cream for ½ cup sour cream mixed with ½ cup whole milk for a lighter texture that still feels rich. This version has about 20% fewer calories but maintains the same velvety mouthfeel.

For a dairy-free option, use 1 cup full-fat coconut milk—just simmer it for 3-4 minutes longer to thicken properly.

Want extra indulgence? Stir in ½ cup shredded sharp cheddar at the end for a cheesy twist. I like Cabot Clothbound Cheddar because it melts smoothly without making the soup grainy. For a tangy note, add 1 tablespoon apple cider vinegar when you taste the soup—it brightens the flavors beautifully.

Rivel Texture Twists

For extra-crispy rivels, brush the cut squares with 1 tablespoon melted butter before baking. Place them on a parchment-lined baking sheet and bake at 400°F for 8-10 minutes until golden before adding to the soup. This two-step method guarantees that crispy exterior we all love. 🔥

Make your rivels fluffy and light by folding 1 egg yolk into the dough before rolling. This adds moisture and helps them puff up beautifully. For a savory-sweet combo, sprinkle ½ teaspoon cinnamon into the flour before mixing—it pairs surprisingly well with the potatoes.

Protein Swaps

Replace the lardons with ½ lb smoked sausage (like Kielbasa) for a bolder flavor. Brown the sausage first, then remove it and slice it into ¼-inch rounds to top the soup.

For a seafood twist, add ½ lb cooked shrimp to the soup in the last 5 minutes of cooking—just don’t overcook them!

Vegetarians can use ½ lb crumbled tempeh or mushrooms for protein. Sauté 8 oz cremini mushrooms with the onions and carrots for an earthy depth. If you’re using tempeh, marinate it in 1 tablespoon soy sauce and 1 teaspoon smoked paprika before cooking to mimic the lardons’ savory punch.

Seasonal Adjustments

In fall, add ½ cup diced butternut squash with the potatoes for natural sweetness. Roast the squash first at 400°F for 20 minutes until tender, then add it to the soup.

For winter, stir in ½ cup diced roasted Brussels sprouts—their caramelized edges add a delightful contrast. 🍂

Summer calls for a lighter touch: reduce the cream to ½ cup and add ½ cup fresh corn kernels (cut from 2 ears) to the soup in the last 5 minutes of cooking.

Garnish with cilantro instead of parsley for a brighter, fresher profile. Spring is perfect for adding asparagus tips—just blanch them for 2 minutes before adding to the soup.

Frequently asked questions