When it’s cold outside, this soup is 'Amish Comfort in a Bowl'—I’ve made it three times this week!

Amish potato soup is one of those comforting dishes that feels like a warm hug on a chilly day. Growing up in the Midwest, this soup was a staple in our household, especially during the fall and winter months. It's simple, hearty, and made with ingredients you probably already have in your pantry. Plus, using a slow cooker means you can set it and forget it, making it perfect for those busy weekdays when you're juggling work and life.

This Amish potato soup pairs beautifully with a crusty loaf of bread or some buttery dinner rolls. A fresh green salad with a tangy vinaigrette can add a nice contrast to the creamy richness of the soup. If you're feeling indulgent, a side of crispy bacon or a sprinkle of cheddar cheese on top can elevate the dish to new heights.

Servings: 6

6 medium potatoes, peeled and diced
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cups chicken broth
1 cup heavy cream
2 tablespoons butter
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon garlic powder

Place the diced potatoes, chopped onion, carrots, and celery into the slow cooker.

Pour in the chicken broth, and add the dried thyme, garlic powder, salt, and pepper.

Cover and cook on low for 6-8 hours or until the vegetables are tender.

Once cooked, use a potato masher or immersion blender to mash some of the potatoes for a thicker consistency.

Stir in the heavy cream and butter, and let it cook for an additional 30 minutes on low.

Taste and adjust seasoning if necessary before serving.

For a vegetarian version, swap the chicken broth with vegetable broth. You can also add in some corn or peas for extra texture and sweetness. If you like a bit of heat, a pinch of red pepper flakes can add a nice kick. For a richer flavor, try adding a splash of white wine or a dollop of sour cream before serving.