Slow Cooker Amish Potato Soup — Cozy Comfort That Never Fails

When the wind starts howling off the fields here in the Midwest, there are only a handful of things that can make me feel better about scraping frost off my windshield again. Amish potato soup is right up there at the top of that list — alongside warm socks straight from the dryer and an old quilt that’s been patched more times than I can count.

This is the soup my mother made when my brother and I would come in from sledding — cheeks numb, noses red, boots caked in snow. She’d ladle it out into big bowls, and we’d thaw out at the kitchen table, dunking hunks of bread in until the very last drop was gone. Years later, when I found myself with two kids of my own (and a full-time job to boot), I realized the real secret: a slow cooker turns this cozy soup into a weeknight miracle.

Why You’ll Love This

• Hands-off comfort — Minimal effort, maximum warmth.

• Pantry basics — No last-minute grocery runs.

• Feeds a crowd — Or just you, for days — no judgment here.

• Easy to tweak — A sprinkle of cheese here, a handful of corn there — it’s all good.

What You’ll Need

Let’s keep it simple — here’s your lineup:

• 6 medium potatoes, peeled and diced — Russets are the old standby, but golds or reds work, too.

• 1 medium onion, chopped — whatever’s in your pantry will do the job.

• 2 carrots, diced — don’t worry if they’re a little wonky-looking, they’re going in the pot anyway.

• 2 celery stalks, diced — adds that subtle savory note that makes soup taste like soup.

• 4 cups chicken broth — homemade if you’ve got it, boxed if you don’t.

• 1 cup heavy cream — or half-and-half if you’re feeling slightly virtuous.

• 2 tablespoons butter — because flavor loves fat, plain and simple.

• 1 teaspoon dried thyme — or dried parsley, or a bit of rosemary if you’re feeling fancy.

• 1 teaspoon garlic powder — or a few minced cloves if you want a little extra punch.

• Salt and pepper, to taste — potatoes drink it up, so taste as you go.

How To Make It (No Fuss, No Stress)

1. Dump & stir: Pile the potatoes, onion, carrots, and celery right into your slow cooker. Pour in the chicken broth, sprinkle over the thyme, garlic powder, a good pinch of salt, and a few grinds of black pepper. Stir if you want — or don’t.

2. Walk away: Pop the lid on, set it to low, and let it work its magic for 6–8 hours. Run errands, fold laundry, read a book — this is the beauty of the slow cooker.

3. Mash it up: Once the veggies are tender, grab a potato masher or immersion blender and mash up some (not all!) of the potatoes. This gives the soup a lovely thickness without needing flour or cornstarch.

4. Make it dreamy: Stir in the heavy cream and butter. Put the lid back on, and let it finish cooking for another 30 minutes on low. That final simmer ties everything together — don’t rush it.

5. Final taste: Give it a taste and adjust the salt and pepper if needed. Then ladle it out, add your favorite toppings if you’re feeling indulgent, and enjoy that first spoonful.

What Goes With It?

This soup’s a meal in itself — but if you want to round it out, try:

• A big piece of crusty bread — sourdough’s my favorite for sopping up the last bits.

• Buttery rolls — or biscuits, if you want to get real cozy.

• A crisp green salad — the tang cuts through the creaminess.

• Cheddar cheese or crispy bacon on top — not necessary, but definitely delightful.

How To Store It

Got leftovers? Lucky you.

• Fridge: Store in an airtight container up to 4 days.

• Freezer: This soup doesn’t love the freezer with cream in it — but if you know you’ll freeze some, hold back the cream and butter, and add them fresh when you reheat.

• Reheat: Gently on the stove over medium, stirring here and there. Add a splash of broth or milk if it’s thickened up overnight.

Make It Your Own

Once you’ve made this once, you’ll start daydreaming about new spins — I promise.

• Meatless: Use veggie broth for a vegetarian bowl of comfort.

• Add-ins: A handful of frozen corn, peas, or green beans works great.

• Heat: A pinch of red pepper flakes or smoked paprika brings warmth.

• Extra indulgence: A swirl of sour cream or a splash of white wine before serving — trust me.

A Little Note Before You Go

So there you have it — my trusty Amish potato soup. Simple, humble, and exactly what you want when your toes are cold and you need a little edible hug. If you give it a try, come back and tell me how you liked it — or what twists you came up with. I swear, I collect good soup stories like some folks collect stamps.

Be good to yourself. Be good to your people. And make the soup — it’s worth it.