Amish Potato Soup With Rivels Recipe: Celery-Crusted Crunch Over Creamy Spiced Potatoes

This Amish potato soup with rivels delivers the ultimate comfort food experience—creamy, spiced potatoes topped with golden, celery-crusted rivels that add a satisfying crunch. 💛 The secret lies in slow-cooked potatoes infused with savory herbs and a crispy dough topping that transforms an ordinary soup into a showstopper.

I've perfected this recipe through generations of family gatherings, where it's always the first dish to disappear from the table.

The beauty of this dish is its simplicity combined with tradition. You'll start with hearty potatoes simmered in rich broth until tender, then top them with homemade rivels made from a basic dough infused with celery and herbs.

The dough puffs up beautifully in the oven, creating those signature crispy, bubbly edges that contrast perfectly with the creamy soup below.

What makes this recipe truly special is how it brings people together—warm, hearty, and impossible to resist. The aroma alone will fill your kitchen with cozy nostalgia, while the first spoonful delivers that perfect balance of creamy potatoes and crispy rivels.

It's the kind of dish that feels like a hug in a bowl, especially on chilly evenings or holiday gatherings.

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

The best part? This recipe scales beautifully, making it perfect for feeding a crowd or saving leftovers for days. Let's get started on creating this timeless classic.

Ingredients for amish potato soup with rivels

Hearty potatoes, crispy rivels, and cozy herbs—everything you need for this timeless classic.

The Yukon Gold potatoes are the star here—their buttery texture makes this soup truly special. Local farmers markets often have them in season, but any russet or red potatoes work too. For the rivels, organic celery from the grocery store's produce section adds that signature crunch. I always grab extra parsley and dill at Trader Joe's—they keep for weeks in the fridge. The broth? Swanson or Pacific Foods are my go-tos for that rich, savory base that makes everything taste better. And don't skip the fresh herbs—they're what give this soup that authentic Amish flavor.

No celery? Extra onion and carrot will get you close, but the texture won't be quite the same. Running short on dill? Fresh parsley at double the amount works in a pinch. The rivels can be made ahead and frozen—just bake straight from frozen for 2-3 extra minutes. For a lighter version, swap half the heavy cream for whole milk or coconut milk. The potatoes should be cut evenly so they cook at the same rate—1-inch cubes is perfect. And if you're feeling fancy, add a splash of apple cider vinegar to the broth for brightness.

This soup tastes even better the next day—3-4 days in the fridge, no problem. The rivels? Freeze extras in a ziplock bag for up to 3 months. I always make a double batch of rivels because they disappear fast. Store the soup in glass containers to keep those flavors fresh. And if you're feeding a crowd, double the rivel dough—trust me, you'll want seconds.

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

Here's how to make this comforting classic with crispy celery rivels floating in velvety potato soup.

In a large Dutch oven, melt 0.5 cup butter over medium heat. Add the 2 large onions and 3 medium carrots (sliced into rounds), cooking for 5 minutes until they begin to soften. I like to stir occasionally to prevent sticking.

Add the 3 whole celery stalks (finely chopped) and cook for another 3 minutes until everything smells fragrant. Here's the thing—don't rush this step. The vegetables need time to develop flavor before the potatoes join the party. You'll know it's ready when the celery releases its bright, fresh aroma.

Add the 3 lb Yukon Gold Potatoes (peeled and cubed evenly) to the pot and stir to coat in the butter and vegetables. Pour in the 6 cups chicken broth and bring to a gentle boil. Once boiling, reduce heat to low and let it simmer for 15-20 minutes until the potatoes are fork-tender.

Stir in the 1 tbsp fresh dill and 1 tbsp fresh thyme (leaves only, chopped) along with the 1.5 tsp salt and 0.5 tsp black pepper. The soup should be thick but still spoonable. If it's too thin, let it simmer uncovered for another 5 minutes to reduce slightly. The potatoes should be soft enough to mash slightly with a fork but still hold their shape.

While the soup simmers, make the rivel dough in a separate bowl. Whisk together the 2 cups all-purpose flour, 1 tbsp baking powder, and 0.5 tsp salt. Cut in the 0.5 cup butter (cubed) using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

In another bowl, combine 0.25 cup fresh parsley (chopped) with 1 cup heavy cream. Gradually mix the cream mixture into the flour-butter mixture until just combined. The dough should be soft but not sticky. If it's too dry, add 1-2 teaspoons more cream. This dough is what gives those rivels their signature crispy crunch.

Preheat your oven to 425°F. Drop heaping tablespoon-sized portions of the rivel dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes until they're puffed and golden brown on top.

Here's where it gets fun—watch them puff up like little clouds! They should be crispy on the outside but still soft inside. If they brown too quickly, tent them loosely with foil for the last 2-3 minutes of baking. Remove from the oven and keep them warm while you finish the soup.

Return the soup pot to low heat and stir in the 1 cup heavy cream until smoothly incorporated. Taste and adjust seasoning if needed—sometimes the broth can be salty or the cream can dilute the flavors. The soup should be rich, creamy, and perfectly seasoned.

To serve, ladle the warm soup into bowls and float 2-3 rivels on top of each serving. Garnish with additional chopped fresh parsley if desired. The contrast between the crispy rivels and creamy soup is what makes this dish so special. Serve immediately while the rivels are still warm and crunchy!

Troubleshooting perfect results

Rivels Not Puffing

If your rivels aren't puffing up properly, the dough might be too dense or the oven temperature isn't hot enough. First, ensure your oven is preheated to 425°F—use an oven thermometer to confirm accuracy.

The dough should be soft but not sticky; if it's too dry, add 1 teaspoon cream at a time. Also, make sure you're using baking powder (not baking soda) and that it's fresh—old baking powder loses its lift. 💫

Soup Too Thin

A watery soup usually means the potatoes released too much starch or the broth wasn't reduced enough. After simmering the potatoes, let the soup cook uncovered for 5-10 extra minutes to evaporate excess liquid.

For a thicker texture, mash 1-2 potatoes slightly with a fork to release starch, which will help thicken the broth naturally. If needed, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer for 2 more minutes.

Rivels Too Dense

Dense rivels often happen when the dough is overworked or lacks proper leavening. Handle the dough as little as possible after mixing—just combine the ingredients until just combined. Ensure your baking powder is fresh (test by mixing 1 teaspoon with 2 tablespoons hot water—it should fizz).

Also, avoid overcrowding the baking sheet; space them 2 inches apart for even rising. If they still turn out dense, try adding ½ teaspoon more baking powder to the dough.

Broth Too Salty

If your broth tastes overly salty, it’s likely from the chicken broth or added salt. To fix it, stir in ½ cup heavy cream or milk, which dilutes the saltiness while adding richness.

Alternatively, add 1-2 potatoes cut into chunks and simmer for 10 minutes—the starch will help balance the flavor. Avoid adding more water, as it can thin the soup further. Taste as you go, adjusting gradually.

Rivels Burning Before Puffing

If your rivels brown too quickly before puffing, your oven might be too hot or the dough is too close to the heat source. Reduce the oven temperature to 400°F and place the baking sheet on the middle rack.

For extra insurance, tent the rivels loosely with aluminum foil after 8 minutes of baking, then remove the foil to crisp up for the last 2-3 minutes. This helps them puff while preventing over-browning. 🔥

Potatoes Overcooking

Mushy potatoes usually mean they were simmered too long or cut too small. For even cooking, cut potatoes into 1-inch cubes and simmer for no more than 15-20 minutes after adding them to the broth. If they’re still firm, cover the pot and cook for another 5 minutes.

To rescue overcooked potatoes, mash a few with a fork to thicken the soup, then add 1-2 fresh potato cubes to restore texture. Avoid peeling the potatoes too thin—leave a ¼-inch skin on thicker pieces for better structure.

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