Pour chicken broth over raw cubed potatoes, alongside 4 ingredients, into slow cooker for a hearty winter meal that’s the one everyone asks for

This slow cooker 6-ingredient Amish-style potato soup is the kind of humble, hearty winter meal that feels like it’s been on the table for generations. It starts exactly the way the headline promises: you pour chicken broth over raw cubed potatoes, add just four more pantry-friendly ingredients, and let the slow cooker quietly transform everything into a creamy, comforting bowl of soup. Amish and Mennonite cooking leans on simple, honest ingredients and gentle techniques, and this recipe follows that spirit—no roux, no fuss, just straightforward flavors that come together into the soup everyone ends up asking for.

Serve this Amish-style potato soup in warm bowls with a generous grind of black pepper and a sprinkle of chopped fresh parsley or chives if you have them. A basket of crusty bread, soft dinner rolls, or even buttered toast soldiers makes a perfect partner for dipping and scooping. For a more complete meal, pair it with a crisp green salad dressed with a light vinaigrette, or a simple side of roasted carrots or green beans to add color and texture alongside the rich, creamy soup.

Slow Cooker Amish Potato Soup

Servings: 6

Ingredients

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

4 cups low-sodium chicken broth

1 medium yellow onion, finely chopped

2 cups whole milk (or half-and-half for richer soup)

1 cup shredded mild cheddar cheese

1 teaspoon kosher salt, plus more to taste

Directions

Place the peeled, cubed potatoes into the bottom of a 5- to 7-quart slow cooker, spreading them into an even layer so they cook evenly.

Sprinkle the chopped onion evenly over the potatoes, then season with the kosher salt, gently tossing with your hands or a spoon to distribute the onion and salt through the potatoes.

Slowly pour the chicken broth over the raw cubed potatoes and onions in the slow cooker, making sure most of the potatoes are just covered by the liquid. This step should look like a close-up shot of broth cascading over the potatoes in the crock on your countertop.

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 mashed with the back of a spoon.

Once the potatoes are tender, use a potato masher or the back of a large spoon to gently mash some of the potatoes right in the slow cooker, leaving some chunks for texture. This helps naturally thicken the soup without extra thickeners.

Stir in the milk (or half-and-half) and the shredded cheddar cheese. Cover again and cook on LOW for another 20 to 30 minutes, just until the soup is steamy and the cheese has fully melted into the broth. Do not let it boil vigorously, as that can cause the dairy to separate.

Taste the soup and adjust seasoning with additional salt if needed. If you like a looser soup, add a splash more chicken broth or milk; for a thicker soup, let it sit uncovered on WARM for 10 to 15 minutes to slightly reduce before serving.

Ladle the hot Amish-style potato soup into bowls and serve immediately, with extra black pepper and fresh herbs on top if you like.

Variations & Tips

For a more rustic, farmhouse-style bowl, swap in a mix of Yukon Gold and red potatoes and leave some of the skins on for added color and texture. If you prefer an ultra-smooth soup, use an immersion blender directly in the slow cooker at the end of cooking, blending to your desired consistency before stirring in the milk and cheese. To keep it vegetarian, use vegetable broth instead of chicken broth and a sharp white cheddar for a bit more character; just be sure to taste and adjust salt, as vegetable broth can vary. For extra richness closer to what you’d find in Amish church suppers, replace 1 cup of the milk with half-and-half or heavy cream. You can also add gentle flavor boosts that still feel traditional: a pinch of dried thyme with the onions, or a small bay leaf during cooking (remove it before mashing). If you need to stretch the soup for a crowd, stir in an extra cup of broth and another peeled, cubed potato at the beginning, then adjust the seasoning at the end. Leftovers reheat well on the stovetop over low heat—just add a splash of milk or broth to loosen and warm slowly, stirring often to keep the texture creamy.