In the realm of comfort food, Amish potato soup with rivals reigns supreme. This hearty and flavorful soup, rooted in the culinary traditions of the Amish community, is a delightful blend of wholesome ingredients that warm the soul on chilly days. With its creamy potato base, tender vegetables, and the signature addition of rivals – small dumplings made from flour and eggs – this soup is a symphony of flavors and textures that will leave you craving for more. Plus, this article also includes a variety of other comforting soup recipes, such as creamy tortellini soup, classic chicken noodle soup, and a flavorful vegetable soup, ensuring that there's something for every palate to savor.
Here are our top 10 tried and tested recipes!
AMISH OLD FASHIONED POTATO SOUP
Hearty warm chock full of potatoes and ringing with that comfy down home potato flavor! Doctor it up with ham or bacon and you'll have a full meal! One of my favorite soups!
Provided by Loaves and Dishes
Categories Appetizer
Time 1h30m
Number Of Ingredients 10
Steps:
- In a large heavy stock pot add Chicken stock. Add potatoes, green onion, salt and pepper and bring to a boil. Boil until potatoes are fork tender.
- Remove about ½ of the potatoes with a slotted spoon or kitchen spider to a bowl. Use an immersion blender and process until the cooked potatoes in the stockpot have dissolved. Add the whole potato pieces back to the stockpot.
- Add butter, sour cream and milk and and simmer for at least 3 minutes so that the milk will lose its milk taste..
- Add sharp cheddar if you are using cheese.
- When cheese has melted through and soup has thickened, serve warm.
Nutrition Facts : Calories 164 kcal, Carbohydrate 20 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 17 mg, Sodium 383 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
POTATO SOUP WITH RIVELS
This was my grandmother's recipe and I am pretty certain it was passed down through the generations from Amish roots. For added flavor, chopped onions and bits of ham can be added with the potatoes and ham broth may be substituted for the water.
Provided by Mercy
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cover the bite-sized potato cubes with cold, salted water.
- Bring to a boil over high heat and then turn down the heat to a simmer and cook until done (about 15 minutes).
- Pour the flour into a bowl and form a well (indentation) in the center.
- Beat the eggs together and pour them into the flour well.
- Pinch the flour, 1/2 teaspoon salt and egg together and the mixture will start to separate in to pellets.
- Drop the pellets into the boiling cooked potatoes.
- Simmer an additional 10 minutes or until the rivels (formerly known as pellets) are cooked through.
- Add the milk to the soup and heat through (do not boil).
- Season to taste.
POTATO SOUP WITH RIVALS
Steps:
- 1. chop potatoes into bite size pieces, chopping the onion and celery into smaller pieces.
- 2. Cover with water about 1 inch above the potatoes,add 1 1/2 tsp salt and cook until tender
- 3. While potatoes are cooking mix together with a fork flour, 1/2 tsp salt, and egg. Pull off pieces the size of a nickel and drop into the cooking potatoes.
- 4. When potatoes are tender add milk and butter and stir until the butter is melted.
- 5. Stir in 1/2 cup of instant mashed potatoes to thicken the soup and serve hot.
POTATO SOUP WITH RIVELS
This is a recipe I got off of a TV show starring Jeff Smith. So, while I can't claim it as totally my own, it is a superb soup that is a total meal in itself.And, is very good on a day when the men have been out chopping wood, or outside getting ready for winter.It will fill you up, and leave you with a satified full feeling.And,...
Provided by Kathleen Hall
Categories Cream Soups
Time 2h30m
Number Of Ingredients 8
Steps:
- 1. Cook raw potatoes,salt, and onions in chicken broth until tender.This should take about 15 to 20 minutes.
- 2. In a small bowl,mix together egg, and flour with a fork. These are your rivels, They should be clumpy, and there should be flour left over in the small bowl.Set aside.
- 3. Chop your crispy bacon,or ham, and cook with the potatoes until heated through.
- 4. Now stirring gently with a wooden spoon, mix in your rivels. Your soup will thicken, as you stir. Hint: I have also mixed in corn,green beans,and chopped carrots to make a complete meal. No one has ever left my table hungry after eating this soup. Enjoy!
RIVEL SOUP
For years, I'd been trying to figure out how my grandmother made her rivel soup. Then I discovered that it wasn't just something she came up with, but a prized heirloom recipe. Many families have their own special version. -Kathy Kegley, Rural Retreat, Virginia
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine flour and salt. Cut in egg with a fork until crumbly., In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Gradually add flour mixture; bring to a gentle boil, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through. Sprinkle servings with parsley and pepper.
Nutrition Facts : Calories 169 calories, Fat 4g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 290mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 9g protein.
POTATO BACON RIVEL SOUP
In rural Ohio, rivel soup is a treasured home-style soup and everybody has their own version. This recipe is from my mother. You can add left over mashed potatoes after you have cooked the rivels in the onions and celery for extra potato flavor.
Provided by Mama Cee Jay
Categories Pork
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook potatoes, onions, celery, salt, dash pepper in 2 cups of water in stockpot. Cover and cook until potatoes are easily pierced with tip of knife.
- To make rivels: beat egg and salt with fork in medium bowl. Add flour all at once and beat until small pebbles form. Use your fingers to break apart if necessary. If you have flour that did not incorporate into the egg, then just add it with the rivels as it will help thicken the soup.
- Add uncooked rivels slowly, adding water if necessary, stirring constantly, approximately five minutes until tender. Add whole milk and crisp bacon and bacon grease. Add evaporated milk and simmer until flavors are well blended.
Nutrition Facts : Calories 521.6, Fat 23.2, SaturatedFat 10.2, Cholesterol 77.1, Sodium 1125, Carbohydrate 59, Fiber 5.2, Sugar 11.8, Protein 19.7
BAKED POTATO SOUP WITH RIVELS
This soup is my families favorite. Very thick and creamy. My dad used to make this for me when I was a child and now I make it for my children. It is perfect for a cold fall day! Store leftovers in a covered container. This soup gets better and better as it sits.
Provided by Chel_C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 18
Steps:
- Heat a skillet over medium heat. Add bacon and fry until crisp, 3 to 5 minutes. Pour bacon and grease into a large pot. Add potatoes, corn, celery, onion, carrot, and garlic. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes.
- Melt butter in a saucepan over medium heat. Add 3 tablespoons flour and whisk until smooth. Pour in milk, bring to a boil, reduce heat, and simmer until soup is thickened, about 2 minutes.
- Beat eggs in a bowl. Add 1 cup flour and stir with a fork until rivel dough is completely moistened.
- Mash the soup vegetables lightly in the pot. Add milk mixture. Stir to combine.
- Drop teaspoon-sized chunks of rivel dough into the soup a few at a time, stirring as you go to prevent them from sticking together. Cook over low heat until rivels are solid, about 15 minutes. Stir in Cheddar cheese, Swiss cheese, parsley, salt, and pepper.
Nutrition Facts : Calories 572.3 calories, Carbohydrate 53.2 g, Cholesterol 130 mg, Fat 28.2 g, Fiber 3.4 g, Protein 27.8 g, SaturatedFat 16.7 g, Sodium 857.9 mg, Sugar 7.1 g
AMISH POTATO SOUP
This recipe also came to me from Amish country. Had this at an old church in rural northern Ohio. We love to have this in a bread bowl at home! Add cooked vegetables such as celery or broccoli, if you like.
Provided by ashli113
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h25m
Yield 5
Number Of Ingredients 12
Steps:
- Combine potatoes, water, carrot, onion, chicken base, and salt in a 6-quart soup pot over medium heat. Cook until potatoes are tender, about 20 minutes. Stir in 1 cup milk.
- Stir sour cream and flour together in a small bowl until blended; mix in remaining 1 cup milk. Add to the soup along with the ham, reduce heat to low, and cook, stirring occasionally, until soup thickens, 30 to 45 minutes. Stir in cheese cubes and parsley and cook until melted and thick, about 10 more minutes.
Nutrition Facts : Calories 460 calories, Carbohydrate 33.8 g, Cholesterol 73.3 mg, Fat 25.2 g, Fiber 1.9 g, Protein 25 g, SaturatedFat 13.5 g, Sodium 1845.3 mg, Sugar 10.6 g
GRANDMA'S RIVELS
This will forever be a soup that makes me think of my grandma. Rivels are kind of simple little dumplings dropped into any flavor of broth. When I asked my grandma how to make it, she said, "take some eggs and some flour, a little salt, and rivel 'em up!" We often ate this soup with bbq grilled chicken during the summer. (When I was younger we always had chicken rivels, but recently I made a stock with the ham bone from christmas, added some ham soup base, and diced up some leftover ham to add in. This also produced great results!)
Provided by MariaMiller
Categories Low Cholesterol
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Bring broth to a boil while you make the rivels.
- To make rivels:
- Put flour and salt in a bowl.
- In a separate bowl, scramble eggs with a fork.
- Add eggs to flour/salt mixture and "rivel 'em up" (just stir around with a fork until mixture becomes crumbly).
- Drop by small handfuls into boiling broth.
- Boil for 15 minutes and enjoy!
- **If the broth isn't flavorful enough, add some chicken soup base.
- **You can pinch some of the dough together to get bigger "rivels".
- **You can also add cooked chicken to the soup.
- **Also works well with ham or beef broth.
Nutrition Facts : Calories 240.2, Fat 4.3, SaturatedFat 1.2, Cholesterol 70.5, Sodium 1393.1, Carbohydrate 33.4, Fiber 1.1, Sugar 1.4, Protein 14.5
AMISH RIVEL SOUP
I wanted to thin out some of my cookbook collection so I decided to place some of my favorite recipes here. This is from the Amish Friends cookbook. This is a traditional Amish soup. Rivels are similar to tiny dumplings. Chopped carrots, celery and onion may be added if desired.
Provided by Crafty Lady 13
Categories Low Cholesterol
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine flour, salt and beaten egg and mix with fingers until mixture is crumbly.
- Heat broth; add corn and bring back to a simmer. Drop rivels slowly into broth.
- Cook for about 10 minutes. Rivels will look like boiled rice when cooked.
Tips:
- For a smoother soup, blend or puree the soup after it has been cooked.
- To make the soup heartier, add cooked meat, such as bacon, ham, or sausage.
- For a vegetarian version of the soup, omit the bacon and use vegetable broth instead of chicken broth.
- To make the soup more flavorful, add a variety of vegetables, such as carrots, celery, and onions.
- Serve the soup with a dollop of sour cream, shredded cheese, or crumbled bacon.
- Leftover soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
Amish potato soup with rivals is a hearty, flavorful soup that is perfect for a cold day. It is easy to make and can be customized to your liking. Whether you like it smooth or chunky, with or without meat, this soup is sure to please. So next time you are looking for a comforting meal, give Amish potato soup with rivals a try. You won't be disappointed!
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