This little slow cooker potato dish is the one I lean on when my mind draws a blank and supper still needs to land on the table. It reminds me of the simple church suppers and Amish potlucks I grew up around here in the rural Midwest—nothing fancy, just honest food that fills the house with a gentle, creamy aroma. All you do is spread a can of cream of celery soup over raw diced potatoes, add two humble helpers, and let the slow cooker do the rest. It’s the sort of side dish that fits in anywhere, and it asks almost nothing of you except a bit of patience.
These creamy celery potatoes tuck in nicely beside meatloaf, baked ham, roast chicken, or a skillet of pork chops. I like to add a green vegetable—steamed peas, buttered green beans, or a simple tossed salad—to balance the richness. They’re also wonderful as part of a cozy Sunday spread with pot roast and carrots, or spooned into a bowl all by themselves with a slice of buttered bread for dipping into the sauce.
Slow Cooker Amish Celery PotatoesServings: 6
Ingredients
3 pounds russet or Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
1 (10.5-ounce) can cream of celery soup
1 cup whole milk
1 teaspoon kosher salt (or to taste)
Directions
Lightly grease a 4- to 6-quart slow cooker with a bit of butter or cooking spray so the potatoes don’t stick.
Peel the potatoes and dice them into roughly 1/2-inch cubes so they cook evenly. Spread the raw diced potatoes in an even layer in the bottom of the slow cooker.
In a small bowl or measuring cup, whisk together the cream of celery soup, whole milk, and kosher salt until fairly smooth. The mixture will be thick but pourable.
Pour the soup mixture evenly over the potatoes, then use a spatula or the back of a spoon to gently spread it so every potato has a little blanket of sauce. The potatoes do not need to be fully submerged; they will release some moisture as they cook.
Cover the slow cooker with the lid. Cook on LOW for 5 to 6 hours, or on HIGH for about 3 hours, until the potatoes are very tender when pierced with a fork and the sauce is hot and creamy. Avoid lifting the lid too often so the heat stays in.
Once the potatoes are tender, give everything a gentle stir to coat the potatoes in the creamy celery sauce. Taste and add a pinch more salt if needed.
Turn the slow cooker to WARM and serve the potatoes straight from the crock, spooned into bowls or alongside your main dish.
Variations & Tips
For extra richness, you can swap half of the milk for heavy cream, though the dish is already quite comforting as written. If you like a little onion flavor, stir 1/2 cup of very finely minced onion into the potatoes before spreading the soup mixture, or add 1/2 teaspoon onion powder along with the salt. A sprinkle of black pepper or paprika over the top before cooking adds a bit of color and gentle warmth. To make this ahead for a busy day, dice the potatoes and keep them covered in cold water in the refrigerator for up to 8 hours; drain and pat dry before adding to the slow cooker so the sauce doesn’t get too thin. Leftovers reheat well in a covered dish in a low oven or in the microwave with a splash of milk stirred in to loosen the sauce.
