There's something incredibly comforting about a bowl of warm, creamy potato soup, especially when the weather starts to cool down. This slow cooker Amish loaded baked potato soup is a delightful twist on a classic comfort food. It's inspired by the hearty, simple dishes of the Amish community, known for their wholesome and satisfying meals. Perfect for busy weekdays, this recipe allows you to come home to a ready-made meal that feels like a warm hug. Plus, it's a great way to use up those extra potatoes you might have lying around!
This rich and creamy soup pairs wonderfully with a fresh, crisp salad to balance out the flavors. A side of crusty bread or homemade dinner rolls is perfect for dipping and soaking up every last drop of the delicious broth. If you're looking to keep things light, consider serving it with some steamed green beans or roasted vegetables.
Slow Cooker Amish Loaded Baked Potato SoupServings: 6
Ingredients
6 large russet potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup sour cream
6 slices bacon, cooked and crumbled
1/4 cup chopped chives
Directions
Place the diced potatoes, onion, and garlic in the slow cooker.
Pour in the chicken broth and add the salt, pepper, and smoked paprika. Stir to combine.
Cover and cook on low for 6-8 hours, or until the potatoes are tender.
Once cooked, use a potato masher or immersion blender to mash the potatoes to your desired consistency.
Stir in the heavy cream, cheddar cheese, and sour cream until well combined and the cheese is melted.
Serve hot, topped with crumbled bacon and chopped chives.
Variations & Tips
For a vegetarian version, simply omit the bacon and use vegetable broth instead of chicken broth. You can also add in some chopped carrots or celery for extra flavor and nutrition. If you prefer a thicker soup, mix a tablespoon of cornstarch with a little water and stir it in during the last 30 minutes of cooking. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
