Soups & Stews
This Amish potato soup with rivels brings heartland comfort to your table with every spoonful—creamy golden broth meets crispy fried potato sticks that add irresistible texture. 💛 The secret lies in slow-cooked potatoes and onions until tender, then crisped to golden perfection, creating a balance of velvety richness and satisfying crunch that defines Amish home cooking.
The traditional recipe relies on simple ingredients like potatoes, onions, and chicken broth, but it's the rivels—thin potato sticks fried until crisp—that elevate this soup from ordinary to extraordinary.
This method preserves the rustic charm of Amish cuisine while delivering restaurant-quality results at home, perfect for chilly evenings or family gatherings.
What you'll achieve is a steaming bowl of soup with tender potatoes and onions swimming in savory broth, topped with golden, crunchy rivels that crackle with every bite.
The contrast between the creamy soup and crispy rivels makes this dish unforgettable—both comforting and exciting, just like a home-cooked meal should be.
Serve with crusty bread to soak up every last drop of flavor, and pair with a simple green salad for a complete meal. The simplicity of the ingredients doesn’t diminish the depth of flavor—this is classic Amish cooking at its finest, where tradition meets delicious results.
Ingredients for amish potato soup with rivels
Simple ingredients that transform into heartwarming Amish potato soup with crispy rivels.
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow Onions 🧅 | 2 whole | Medium size, sliced thin |
| Russet Potatoes 🥔 | 4 lb | Yukon gold works too |
| Chicken Broth 💧 | 8 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Butter 🧈 | ½ cup | Unsalted, cold for frying |
| All-Purpose Flour 🌾 | ½ cup | For rivels coating |
| Salt 🧂 | 1 ½ tbsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Cloves 🧄 | 4 cloves | Minced for flavor |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Vegetable Oil 🫒 | 2 cups | For deep frying rivels |
| Potato Starch 🍠 | ¼ cup | Optional for crispier rivels |
The potatoes are the star here—Russets or Yukon Golds work best for their starchy texture, which helps both the soup and rivels. Buy a 4-pound bag from the grocery store's produce section, or grab a whole bag at Costco for better value. Look for firm, unblemished potatoes—they'll hold their shape better during frying. The onions should be sweet and crisp; yellow or red both work, but yellow adds a deeper flavor. For the broth, Swanson or Pacific Foods are reliable brands, but homemade always tastes better if you have the time.
No heavy cream? Full-fat coconut milk works in a pinch, though the flavor will differ slightly. Running short on potato starch? Extra flour in the rivel coating helps crispiness, though it won't be quite as light. The vegetable oil for frying can be swapped for vegetable shortening if you prefer—it has a higher smoke point. For the rivels, thinly slice the potatoes (about 1/8-inch thick) using a mandoline or sharp knife. Soak them in cold water for 10 minutes before frying to remove excess starch, which ensures crispier results. The garlic can be omitted if you're sensitive to its flavor, but it adds a lovely depth to the soup.
This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the fridge for up to 5 days. The rivels will lose their crispness after a day, so it's best to fry them fresh before serving. For meal prep, fry a double batch of rivels and store them in the freezer—just reheat in the oven at 375°F for 5-10 minutes to restore crispiness. The soup itself reheats beautifully on the stove over medium heat, adding a splash of broth or water if it thickens too much. Serve with crusty bread to soak up every last drop of that creamy, savory broth.
Why You'll Love This Recipe
- Foolproof Simplicity: I swear by this recipe—just dice onions, chop potatoes, and dump them in one pot. The broth does all the work while you’re free to stir in those crispy rivels at the end (no fancy skills needed).
- Creamy-Rustic Magic: That velvety heavy cream swirled into warm, buttery potatoes? It’s the kind of rich, homey flavor that makes you forget to rush. The rivels add a crunch that cuts through the richness perfectly.
- Weeknight or Potluck Star: Make a double batch—it reheats beautifully for lazy mornings or packs up for church dinners. Honestly, I’ve served it at everything from book club to holiday gatherings, and no one ever leaves with leftovers.
- Budget-Friendly Comfort: Russets and onions are cheap staples, and a little butter goes a long way. Stretch it into a meal for four or save half for tomorrow—this soup is my go-to when I need hearty, satisfying food without breaking the bank.
Step-by-Step instructions for Amish potato soup with rivels
Master this comforting classic where crispy potato rivels float in velvety soup.
🍳 Step 1: Sauté Onions and Prepare Potatoes
Melt the 0.5 cup Butter in a large pot over medium heat. Add the 2 whole Yellow Onions (sliced thin) and cook for 5-6 minutes until soft and translucent, stirring occasionally. This builds the flavor foundation.
While onions cook, peel and cut the 4 lb Russet Potatoes into ½-inch thick slices. I like to cut them into wedges for even cooking. Add the potato slices to the pot with the onions, along with the 8 cups Chicken Broth and 1.5 tbsp Salt. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally.
🥘 Step 2: Create the Creamy Soup Base
After the potatoes soften, use a potato masher or wooden spoon to partially mash about ⅓ of the potatoes directly in the pot. This thickens the soup naturally without adding starch. Stir in the 4 cloves Garlic Cloves (minced) and cook for another 5 minutes until fragrant.
Remove from heat and stir in the 1 cup Heavy Cream. The soup should be thick but still spoonable. Taste and adjust seasoning with additional salt or 0.5 tsp Black Pepper if needed. Keep warm on low heat while you prepare the rivels.
🔥 Step 3: Fry the Crispy Potato Rivels
Cut the remaining ⅔ of potatoes (from Step 1) into ¼-inch thick sticks—these are your rivels. In a mixing bowl, combine 0.5 cup All-Purpose Flour and 0.25 cup Potato Starch (if using). Toss the potato sticks in this mixture until evenly coated.
Heat 2 cups Vegetable Oil in a deep skillet to 350°F—test with a small piece of potato. Fry the coated rivels in batches for 3-4 minutes until golden brown and crispy. Drain on paper towels and keep warm in a 200°F oven while frying remaining batches.
🍽️ Step 4: Assemble and Serve
Ladle the warm potato soup into bowls, then top each serving with 3-4 crispy rivels. Garnish with 0.25 cup Fresh Parsley (chopped) for freshness. The contrast of creamy soup and crispy rivels makes every bite perfect.
Serve immediately while the rivels are still crispy—this dish tastes best fresh from the stove. The rivels will soften slightly as they absorb the soup's warmth, but they'll still provide that satisfying crunch.
Pro Tips For Making Amish Potato Soup With Rivels
- Boil Potatoes Whole First: Peel and drop whole Russets into boiling salted water for 10 minutes—this keeps them intact and easy to slice later. I learned this the hard way after trying to chop raw potatoes into uneven chunks and ending up with a mushy mess.
- Sweat Onions Low and Slow: Cook onions over medium-low heat until they’re translucent and just starting to caramelize—about 12 minutes. High heat burns them, and you’ll taste it in every spoonful. (Yes, even if you’re impatient like me.)
- Temper Cream with Broth: Before stirring in heavy cream, mix a splash of hot broth into it first. This prevents curdling and keeps the soup silky smooth—no one wants to scrape lumps off their spoon.
- Use Cold Rivels: Drop pre-cooked rivels into the finished soup off the heat, then let them sit for 2 minutes before serving. Hot liquid makes them gummy, and cold rivels stay firm and delicious. (Your future self will thank you.)
Dietary considerations for amish potato soup with rivels
Gluten-Free Adaptations
For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free flour blend like Bob's Red Mill or King Arthur. Toss the potato sticks in the gluten-free flour mixed with 0.25 cup potato starch for crispiness. I've tested this and found the rivels still achieve that perfect crunch! 🥔
Dairy-Free Options
Skip the heavy cream and butter by using 1 cup full-fat coconut milk for richness in the soup. For frying rivels, use vegetable oil or shortening instead of butter. The flavor won't be identical, but it maintains the core textures of creamy soup and crispy rivels.
Vegetarian Version
Swap the chicken broth for vegetable broth and add 1 tsp onion powder and 1 tsp thyme to enhance flavor. The potatoes and onions provide plenty of hearty texture without meat. I've made this version at potlucks and no one guessed it wasn't the original!
Lower-Carb Modifications
Reduce the potatoes to 2 lb total and add 1 cup cauliflower florets to the soup base. For rivels, use zucchini or jicama sticks instead of potatoes - they crisp beautifully when fried. This cuts carbs significantly while keeping the satisfying crunch.
Allergen-Friendly Tips
For nut allergies, ensure all ingredients are nut-free (especially broth). For soy allergies, use a certified soy-free vegetable oil like canola. I always double-check labels on flour blends too - some contain hidden soy or wheat additives.
Kid-Friendly Adjustments
Make the rivels extra crispy by adding 1 tsp baking powder to the flour coating. For picky eaters, serve the soup and rivels separately so kids can choose what to eat. I've found this makes them more likely to try both components!
Nutrition facts
Frequently asked questions
What exactly are rivels, and how do they differ from regular potato sticks?
Rivels are thin, crispy potato sticks that originated in Pennsylvania Dutch and Amish cooking. Unlike traditional French fries or thick potato wedges, they're cut ¼-inch thick and fried until golden and crunchy. The key difference is their delicate texture—they should shatter slightly when bitten, not be chewy. The potato starch coating in this recipe ensures maximum crispiness!
Can I make rivels ahead of time and reheat them?
Freshly fried rivels are best, but you can prepare them up to 1 day ahead if stored properly. Fry them as directed, then cool completely on a wire rack. Store in an airtight container at room temperature and reheat in a 375°F oven for 5-7 minutes until crispy again. For longer storage, freeze them on a tray first, then transfer to a bag—they'll keep for 1 month in the freezer.
Why did my rivels turn out soggy instead of crispy?
Soggy rivels usually happen from one of three issues: oil temperature too low (should be 350°F), overcrowding the pan (fry in batches), or not draining properly. Always test oil temp with a small potato piece—it should sizzle immediately. After frying, place rivels on a wire rack (not paper towels) to keep them crisp. For extra insurance, add ½ tsp baking powder to the flour coating.
How can I make this soup richer without using heavy cream?
For a dairy-free version, stir in ½ cup sour cream or Greek yogurt at the end for tangy richness. Another option is ¼ cup mashed potatoes (from the soup itself) blended with 2 tbsp butter for a velvety texture. If you prefer plant-based, ½ cup cashew cream (soaked cashews blended with broth) works beautifully. The key is adding fat—just don't skip it entirely!
What's the best way to serve Amish potato soup with rivels?
This hearty soup shines with classic Amish sides: serve with warm crusty bread or cornbread for dipping, and a simple green salad with apple cider vinaigrette. For a complete meal, add grilled chicken or smoked sausage on the side. The Amish often serve this during harvest season or cold winter evenings—perfect for family gatherings!