My mother-in-law makes this cozy 4-ingredient farmhouse staple every spring when the weather is still a bit chilly. It is remarkably thick and creamy without needing any complicated steps!

This slow cooker 4-ingredient Amish potato soup is the kind of simple, honest food that has kept farm families going through long Midwestern springs for generations. My mother-in-law learned it from her own mother on a dairy farm, and she still makes it every year when the days are getting longer but the wind coming across the fields still has a bite to it. With just potatoes, broth, cream, and butter, it turns velvety and thick all on its own in the slow cooker—no fancy tricks, no flour, and no fussy steps. It’s the sort of cozy, humble supper you can put on in the morning and come back to later, greeted by the smell of home.

Ladle this creamy potato soup into warm bowls and finish with a good pinch of coarse black pepper on top. It’s lovely with a slice of crusty farmhouse bread or a pan of warm cornbread for dipping. A simple side of buttered peas or green beans adds a bit of color and freshness. If you like, set out a small dish of shredded cheese and chopped cooked bacon so folks can sprinkle their own, the way farm families often stretch a pot of soup into a heartier meal.

Servings: 6

3 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes

Add the peeled, cubed Yukon Gold potatoes to the crock of a 5- to 6-quart slow cooker, spreading them out in an even layer.

Pour the chicken broth over the potatoes, gently pressing the potatoes down so most of them are covered by the liquid.

Dot the top with the pieces of butter, distributing them fairly evenly over the potatoes.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender and easily crushed with the back of a spoon.

Once the potatoes are tender, use a potato masher to gently mash the potatoes right in the slow cooker. Aim to mash about half to two-thirds of them, leaving some small chunks for texture. This will naturally thicken the soup without any flour or cornstarch.

Stir in the heavy cream until the soup looks pale and velvety, with soft potato pieces throughout. If it seems too thick, add a splash of warm broth or water; if it seems too thin, let it cook uncovered on HIGH for another 15 to 20 minutes to reduce slightly.

Taste the soup and season generously with coarse kosher salt and freshly ground black pepper. Stir well and taste again, adjusting until the flavors are full and comforting.

Ladle the soup into bowls, finishing each serving with another sprinkle of black pepper on top. Serve hot, straight from the slow cooker, keeping it on WARM if folks will be coming back for seconds.

For a slightly lighter version, you can swap half of the heavy cream for whole milk; the soup will still be creamy, just a bit less rich. If you prefer a smoother texture, use an immersion blender to puree most of the soup, leaving a few potato pieces for a rustic feel. To make it vegetarian, simply use vegetable broth instead of chicken broth. Amish cooks often rely on what they have on hand, so feel free to finish the soup with a handful of shredded cheddar or a spoonful of sour cream for extra richness. If you’d like a bit of onion flavor without adding another true ingredient, you can cook the soup with a halved onion floating on top and remove it before mashing; it will gently perfume the broth without turning this into an onion soup. Leftovers thicken as they sit, so when reheating, stir in a splash of broth or milk to loosen the soup back to a velvety consistency.