Introduction

Slow Cooker Amish Potato Soup is the ultimate comfort food — rich, creamy, and heartwarming. Inspired by traditional Amish cooking, this soup is simple, wholesome, and made from pantry staples. With tender potatoes, onions, celery, and carrots simmering slowly in a velvety, buttery broth, it fills your kitchen with irresistible aromas. Perfect for a cozy family dinner or a comforting meal on a chilly day!

Ingredients

• 6 medium potatoes, peeled and diced
• 1 medium onion, finely chopped
• 2 stalks celery, diced
• 2 medium carrots, sliced
• 4 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 1 cup cooked and crumbled bacon (optional but delicious)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 cup shredded cheddar cheese
• ½ cup sour cream (optional, for creaminess)
• Chopped parsley or chives for garnish

Instructions

1. Prepare the vegetables: Peel and dice the potatoes, carrots, and celery. Chop the onion finely.
2. Load the slow cooker: Add potatoes, onions, celery, carrots, chicken broth, salt, pepper, and garlic powder into your slow cooker. Stir well to combine.
3. Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are soft and tender.
4. Make the creamy base: In a small saucepan over medium heat, melt the butter. Stir in the flour and cook for 1–2 minutes, whisking constantly until smooth. Gradually add the milk, whisking until the mixture thickens.
5. Combine everything: Pour the creamy mixture into the slow cooker and stir gently. Add cheese and sour cream, stirring until melted and smooth.
6. Add bacon (optional): Stir in cooked, crumbled bacon for extra flavor.
7. Serve: Ladle the soup into bowls, top with extra cheese, bacon bits, and fresh herbs if desired.

Description

This Slow Cooker Amish Potato Soup is thick, hearty, and incredibly satisfying. The slow cooking process allows the flavors of fresh vegetables, creamy milk, and melted cheese to blend perfectly. The result is a soup that tastes like home — rich, buttery, and comforting with every spoonful. The texture is velvety, yet chunky enough to feel rustic and authentic.

Tips

• For extra creaminess, use half-and-half instead of milk.
• If you like a smoother texture, use an immersion blender to blend part of the soup before adding the cream mixture.
• Add ham cubes or sausage for a meatier version.
• Garnish with green onions or crispy bacon for extra flavor.
• Store leftovers in the fridge for up to 3 days — it tastes even better the next day!

Correction

If your soup turns out too thick, simply add a bit more broth or milk to reach your desired consistency. If it’s too thin, whisk together 1 tablespoon of flour with 2 tablespoons of milk, add it to the soup, and simmer for another 10–15 minutes until thickened.