There’s something magical about a bowl of potato soup that instantly makes you feel at home. Amish potato soup is one of those recipes that brings back memories of chilly evenings, cozy kitchens, and the kind of comfort only a homemade meal can provide. It’s hearty, creamy, and made with simple pantry staples you likely already have on hand. Best of all, the slow cooker does all the work, making it a lifesaver on busy days when you still want a warm, satisfying dinner waiting for you. Whether it’s a quick weeknight meal or part of a bigger family gathering, this soup never disappoints. Pair it with warm crusty bread or buttery dinner rolls, and you’ll be scraping the bowl clean. For extra indulgence, top it with crispy bacon or a sprinkle of sharp cheddar cheese. Add a fresh green salad with tangy vinaigrette, and you’ve got the perfect balance of creamy comfort and refreshing crunch.
Slow Cooker Amish Potato Soup
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes, peeled and diced | 6 medium |
| Onion, chopped | 1 medium |
| Carrots, diced | 2 |
| Celery stalks, diced | 2 |
| Chicken broth | 4 cups |
| Heavy cream | 1 cup |
| Butter | 2 tablespoons |
| Salt and pepper | To taste |
| Dried thyme | 1 teaspoon |
| Garlic powder | 1 teaspoon |
Directions
- Place potatoes, onion, carrots, and celery into the slow cooker.
- Add the chicken broth, thyme, garlic powder, salt, and pepper.
- Cover and cook on low for 6–8 hours, until vegetables are tender.
- Mash some of the potatoes with a masher or immersion blender for a thicker texture.
- Stir in heavy cream and butter, then cook on low for another 30 minutes.
- Adjust seasoning if needed before serving.
Variations & Tips
- For a vegetarian option, replace chicken broth with vegetable broth.
- Add corn or peas for a touch of sweetness and extra texture.
- A pinch of red pepper flakes gives the soup a gentle kick.
- For richer flavor, stir in a splash of white wine or a spoonful of sour cream before serving.
