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 a quintessential “set-it-and-forget-it” comfort meal, utilizing the natural starches of russet or Yukon Gold potatoes to create a thick, velvety base without the need for a flour-based roux. By simmering the potatoes in chicken broth and finely chopped onions for several hours, you allow the vegetables to reach a state of total tenderness. Finishing the soup with whole milk and shredded cheddar cheese adds a creamy, savory depth that transforms a simple vegetable broth into a rich, farm-style masterpiece.
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Slow Cooker Amish Potato Soup
Ingredients:
| Ingredient | Quantity |
| Potatoes (peeled, 1/2-inch cubes) | 3 lbs |
| Chicken broth (low-sodium) | 4 cups |
| Whole milk (or half-and-half) | 2 cups |
| Cheddar cheese (shredded) | 1 cup |
| Yellow onion (finely chopped) | 1 medium |
| Kosher salt | 1 tsp |
Step-by-Step Directions:
Step 1: The Starch Foundation: Place the cubed potatoes in a 5/7-quart slow cooker. Sprinkle the onions and salt over the top, tossing gently to distribute.
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Step 2: The Broth Braise :Pour the chicken broth over the potatoes until they are mostly submerged. Cover and cook on LOW for 6/7 hours (or HIGH for 3/4 hours).
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Tip: Cutting the potatoes into uniform 1/2-inch cubes is a vital “mechanical” step. Smaller cubes increase the surface area, allowing more starch to release into the broth, which is the key to thickening the soup naturally during the mashing stage.
Step 3: The Natural Thickening: Once tender, use a potato masher to crush about 1/3 of the potatoes directly in the pot.
The Consistency Secret: Leaving some potatoes whole while mashing others creates a “chunky-creamy” contrast that is characteristic of authentic Amish-style soups. The mashed potato particles act as a natural emulsifier for the dairy.
Step 4: The Dairy Merge: Stir in the milk and shredded cheddar. Cover and cook on LOW for 20/30 minutes until the cheese is completely melted and the soup is steaming.
Tip: Do not let the soup reach a rolling boil once the milk and cheese are added. High heat can cause the proteins in the dairy to “break” or curdle, resulting in a grainy texture rather than a smooth, silky finish.
Step 5: The Final Rest: Taste for salt and adjust as needed. If the soup is too thick, stir in a splash of broth; if it is too thin, let it sit uncovered on the WARM setting for 10/15 minutes.
