Potato Soup with Rivels

Cozy up with a bowl of hearty and comforting Potato Soup with Rivels, a traditional Pennsylvania Dutch recipe that's perfect for chilly days. This creamy soup combines tender chunks of potatoes, sautéed onions, and celery with a rich broth thickened by handmade rivels—tiny, rustic dough bits that add texture and heartiness. The rivels are easy to make with just flour, egg, and a pinch of salt, lending an old-fashioned charm to this soul-warming dish. Lightly mashed potatoes give the soup a velvety base, while whole milk adds creaminess without being heavy. Seasoned simply with salt, pepper, and an optional garnish of fresh parsley, this versatile soup pairs beautifully with crusty bread or crackers for a satisfying meal that’s brimming with homemade goodness. Perfect for family dinners or a cozy night in, this potato soup is a nostalgic blend of hearty flavors and rustic simplicity.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium (peeled and diced) Potatoes
• 1 medium (finely chopped) Onion
• 2 stalks (chopped) Celery
• 2 tablespoons Butter
• 4 cups Chicken or vegetable broth
• 2 cups Whole milk
• 1 cup Flour
• 1 large Egg
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon (adjust to taste) Black pepper
• 2 tablespoons (chopped for garnish) Fresh parsley (optional)

Directions

Step 1

In a large pot, heat the butter over medium heat until melted. Add the chopped onion and celery, cooking for 5-7 minutes until softened and fragrant.

Step 2

Add the diced potatoes to the pot, along with the chicken or vegetable broth. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for about 20 minutes or until the potatoes are tender when pierced with a fork.

Step 3

While the soup is simmering, prepare the rivels. In a mixing bowl, combine the flour and a pinch of salt. Crack the egg into the mixture, stirring with a fork to create a crumbly, pea-sized dough. Set aside.

Step 4

Once the potatoes are tender, use a potato masher to lightly mash some of them directly in the pot. This will thicken the soup while still leaving chunks of potato. Stir in the milk, then season the soup with salt and black pepper to taste.

Step 5

Slowly add the prepared rivels to the pot, a handful at a time, stirring continuously to ensure they don’t clump together. Let the soup simmer for another 10 minutes, allowing the rivels to cook through and absorb the flavor.

Step 6

Taste the soup and adjust seasonings if needed. Ladle into bowls and garnish with fresh chopped parsley, if desired. Serve hot with crusty bread or crackers on the side.

Nutrition Facts

Serving size	(2638.2g)

Amount per serving	% Daily Value*
Calories	1918.3

Total Fat 51.0g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 3.2g
Cholesterol 343.9mg	0%
Sodium 6349.5mg	0%
Total Carbohydrate 305.2g	0%
Dietary Fiber 23.8g	0%
Total Sugars 42.9g
Protein 63.6g	0%

Vitamin D 273.0IU	0%
Calcium 865.8mg	0%
Iron 16.6mg	0%
Potassium 5724.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.7%

Protein: 13.2%

Carbs: 63.1%