Slow Cooker Amish Loaded Baked Potato Soup Recipe
If you love creamy, cozy comfort food, this Slow Cooker Amish Loaded Baked Potato Soup is the perfect dish to warm your soul. Packed with tender potatoes, smoky bacon, creamy cheese, and a touch of Amish simplicity, this hearty soup delivers all the comforting flavors of a classic baked potato — slow-cooked to perfection.
Whether it’s a chilly evening or a busy weekday, this easy Amish-inspired potato soup will quickly become a family favorite!
Ingredients
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6 large russet potatoes, peeled and diced
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1 medium onion, chopped
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3 cloves garlic, minced
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4 cups chicken broth
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon smoked paprika
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1 cup heavy cream
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1 cup shredded cheddar cheese
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1/2 cup sour cream
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6 slices bacon, cooked and crumbled
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1/4 cup chopped chives
Step-by-Step Directions
Step 1: Prepare Your Ingredients
Start by peeling and dicing the russet potatoes into small cubes. Chop the onion and mince the garlic. Having all your ingredients ready makes the cooking process smooth and stress-free.
Step 2: Load Up the Slow Cooker
Place the diced potatoes, onion, and garlic into your slow cooker. Pour in the chicken broth, then season with salt, black pepper, and smoked paprika. Give everything a good stir to mix the flavors.
Step 3: Slow Cook Until Tender
Cover your slow cooker with the lid and cook on LOW for 6–8 hours (or HIGH for 3–4 hours), until the potatoes are fork-tender and the onions are soft.
Step 4: Mash for Creamy Texture
Once the potatoes are tender, use a potato masher or an immersion blender to mash the potatoes right in the slow cooker. Mash as much or as little as you like — for a chunky soup, leave some potato pieces whole.
Step 5: Add Creamy Goodness
Stir in the heavy cream, shredded cheddar cheese, and sour cream. Mix well until the cheese melts and the soup becomes smooth and creamy.
Step 6: Add Toppings and Serve
Ladle the hot soup into bowls and top with crumbled bacon and chopped chives. Serve warm with crusty bread or a fresh side salad.
Variations & Tips
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Vegetarian Option: Skip the bacon and swap chicken broth for vegetable broth.
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Add Veggies: Chopped carrots, celery, or corn add color and nutrients.
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Thicker Soup: Mix 1 tablespoon of cornstarch with 2 tablespoons of water, then stir it into the soup during the last 30 minutes of cooking.
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Spicy Kick: Add a dash of hot sauce or a pinch of cayenne pepper for a little heat.
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Cheese Lovers: Try using sharp cheddar, Monterey Jack, or a mix of your favorite cheeses.
Serving Suggestions
Pair this Slow Cooker Amish Potato Soup with:
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Warm garlic bread or dinner rolls
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A crisp green salad
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A sprinkle of extra cheddar cheese or crispy fried onions for garnish
This dish is ideal for potlucks, family dinners, or cozy nights in. The longer it cooks, the richer and creamier the flavor becomes.
Storage & Reheating
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Store: Keep leftovers in an airtight container in the refrigerator for up to 3–4 days.
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Freeze: This soup freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
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Reheat: Warm on the stovetop or microwave, adding a splash of milk or broth to restore the creamy texture.
Nutritional Information (Per Serving)
Calories — ~380 kcal
Protein — 13g
Carbohydrates — 32g
Fat — 22g
Fiber — 3g
Sodium — ~620mg
Final Thoughts
This Slow Cooker Amish Loaded Baked Potato Soup is comfort in a bowl — creamy, hearty, and full of flavor. With simple ingredients and minimal prep, it’s a delicious way to bring homemade warmth to your table. Try it once, and it’ll become a go-to recipe all winter long!