Slow Cooker Amish Loaded Baked Potato Soup is one of those recipes that feels familiar the moment you taste it. Rich but not heavy. Creamy without being gluey. Hearty enough to count as dinner, yet comforting enough to sip slowly from a mug on a cold afternoon. This is the kind of soup that comes from letting simple ingredients do their job over time, not from shortcuts or complicated steps.
What makes this recipe special is how the potatoes are treated. Instead of pre-mashing or thickening with flour, the potatoes cook slowly in broth until they naturally soften and release starch. That starch is what gives the soup its body. When combined with cream, cheese, and sour cream at the end, the result is a thick, silky texture that feels indulgent without being overly rich.
Why Amish-Style Potato Soup Works So Well
Amish cooking is known for patience and simplicity. No rushing. No unnecessary steps. This soup follows that same philosophy. Everything starts in the slow cooker: diced russet potatoes, onion, garlic, broth, and seasoning. As the hours pass, the potatoes absorb flavor while breaking down just enough to create structure.
Russet potatoes are key here. Their higher starch content gives the soup its creamy base without relying on flour or cornstarch. Yukon golds can work, but russets deliver the classic texture people expect from a loaded baked potato soup.
Jump to RecipeThe Small Trick That Makes the Texture Perfect
Here’s the step most people skip, and it makes all the difference.
Instead of fully blending the soup or leaving it completely chunky, mash only part of the potatoes. Use a potato masher or immersion blender briefly, stopping while some chunks remain. This creates a natural thick base while keeping spoon-worthy bites of potato throughout.
Over-blending turns potato soup gummy. Under-mashing leaves it thin. The balance is what gives this soup its restaurant-quality feel.
When to Add Dairy (And Why Timing Matters)
Heavy cream, cheese, and sour cream should always be added at the end. Dairy cooked too long in a slow cooker can separate or lose its richness. By stirring these ingredients in after the potatoes are tender, the soup stays smooth, creamy, and stable.
Cheddar melts best when added gradually, off high heat. Sour cream adds tang without overpowering the soup, while bacon and chives bring contrast and texture.
Why This Soup Gets Better as It Sits
Like many slow cooker soups, this one improves after resting. The flavors deepen, the texture thickens slightly, and leftovers reheat beautifully. It’s ideal for meal prep, family dinners, or casual gatherings where everyone serves themselves.
This recipe also scales easily. Double it for crowds. Keep it warm for potlucks. Serve it with crusty bread, biscuits, or a simple side salad.
Slow Cooker Amish Loaded Baked Potato Soup (Creamy, Comfort-Food Classic)
6
servings15
minutes6
hours15
minutes420
kcal6
hours30
minutesCreamy slow cooker Amish loaded baked potato soup made with tender russet potatoes, real cream, cheddar cheese, sour cream, and crispy bacon. A classic comfort-food soup that cooks low and slow for rich, cozy flavor.
Ingredients
6 6 large russet potatoes, peeled and diced
1 1 medium onion, chopped
3 3 cloves garlic, minced
4 cups 4 chicken broth
1 teaspoon 1 salt
½ teaspoon ½ black pepper
½ teaspoon ½ smoked paprika
1 cup 1 heavy cream
1 cup 1 shredded cheddar cheese
½ cup ½ sour cream
6 6 slices bacon, cooked and crumbled
¼ cup ¼ chopped chives
Directions
- Add the diced potatoes, chopped onion, and minced garlic to the slow cooker.
- Pour in the chicken broth, then stir in the salt, black pepper, and smoked paprika.
- Cover and cook on LOW for 6–8 hours, until the potatoes are very tender.
- Mash the potatoes slightly with a potato masher or blend briefly with an immersion blender for desired texture.
- Stir in the heavy cream, shredded cheddar cheese, and sour cream until smooth and melted.
- Serve hot, topped with crumbled bacon and chopped chives.
Notes
Common Questions About Amish Potato Soup
Can I make this thicker?
Yes. Mash a bit more of the potatoes or let it sit uncovered on warm for 15–20 minutes.
Can I freeze it?
It’s best fresh or refrigerated. Dairy-based soups can separate when frozen.
Can I make it vegetarian?
Swap chicken broth for vegetable broth and skip the bacon.
Why This Recipe Ranks as a Favorite
This soup works because it respects timing, texture, and restraint. Nothing fancy. Nothing rushed. Just slow cooking done right.
Once you make it this way, it becomes one of those recipes you don’t need to look up again.
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