Pour chicken broth over raw cubed potatoes, alongside 4 ingredients, into slow cooker for a hearty winter meal that’s the one everyone asks for
This Slow Cooker Amish Potato Soup is the definition of simple, comforting cooking. It relies on the natural starch from potatoes to create a thick, creamy texture—no flour or roux needed. As the potatoes and onions slowly simmer in broth, they become incredibly tender. A final addition of milk and cheddar cheese brings everything together into a rich, cozy soup that’s perfect for colder days.
Slow Cooker Amish Potato Soup
Ingredients:
- 3 lbs potatoes, peeled and cut into ½-inch cubes
- 4 cups low-sodium chicken broth
- 2 cups whole milk (or half-and-half)
- 1 cup shredded cheddar cheese
- 1 medium yellow onion, finely chopped
- 1 tsp kosher salt
Instructions:
Step 1: Build the Base
Add the cubed potatoes to a 5–7 quart slow cooker. Sprinkle in the chopped onion and salt, then gently toss to combine.
Step 2: Add the Broth
Pour the chicken broth over the potatoes until they are mostly covered. Place the lid on and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender.
Tip: Cutting the potatoes into even ½-inch cubes helps them cook evenly and release more starch, which naturally thickens the soup.
Step 3: Thicken Naturally
Once the potatoes are soft, use a potato masher to mash about one-third of them directly in the slow cooker.
Tip: Mashing only part of the potatoes keeps a balance between creamy and chunky texture.
Step 4: Add Dairy
Stir in the milk and shredded cheddar cheese. Cover and cook on LOW for another 20–30 minutes, until the cheese is fully melted and the soup is hot.
Tip: Avoid high heat at this stage to prevent the milk and cheese from curdling.
Step 5: Adjust and Serve
Taste and adjust salt if needed. If the soup is too thick, add a bit more broth. If it’s thinner than you’d like, let it sit uncovered on WARM for 10–15 minutes to thicken slightly.
