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

1 1 minute read

This slow cooker Amish potato soup is all about simple, comforting flavors. It uses the natural starch from the potatoes to create a thick, creamy consistency—no need for flour or a roux. As the potatoes and onions cook slowly in the broth, they become soft and flavorful. Finishing it off with milk and cheddar cheese creates a rich, cozy soup that’s especially satisfying on chilly 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
Place the cubed potatoes in a 5–7 quart slow cooker. Add the chopped onion and salt, then gently mix everything together.

Step 2: Add the Broth
Pour the chicken broth over the potatoes, making sure they’re mostly submerged. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very soft.

Tip: Cutting the potatoes into uniform ½-inch pieces helps them cook evenly and release starch, naturally thickening the soup.

Step 3: Thicken Naturally
When the potatoes are tender, use a potato masher to mash about one-third of them right in the slow cooker.

Tip: Leaving some potato chunks intact gives the soup a nice balance of creamy and hearty texture.

Step 4: Add Dairy
Stir in the milk and shredded cheddar cheese. Cover and continue cooking on LOW for 20–30 minutes, until the cheese is melted and the soup is heated through.

Tip: Keep the heat low at this stage to avoid curdling the milk and cheese.

Step 5: Adjust and Serve
Taste and add more salt if needed. If the soup is too thick, stir in a little extra broth. If it’s thinner than desired, let it sit uncovered on WARM for 10–15 minutes to thicken slightly.

1 1 minute read