This creamy, savory Amish potato soup is the perfect comfort food for a cold or rainy day! It is very quick and easy to make and a dish that's loved by all.
All you need is one pot, and you can have a hearty and comforting dinner on the table in about thirty-five to forty minutes.
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Ingredients
- Butter is used to sauté the veggies. It also adds richness and flavor to the soup base.
- Minced Garlic adds a savory depth of flavor, complementing the other ingredients. (Substitute with garlic powder if desired.)
- Onion provides sweetness and flavor, adding depth and richness.
- Carrots add sweetness and texture while also contributing color and nutrients.
- Celery (optional) adds a subtle savory flavor and texture.
- Chicken or Vegetable Broth serves as the liquid base of the soup, providing flavor and depth.
- Potatoes are the main ingredient, providing bulk and substance. They add texture and absorb the flavors of the broth and seasonings.
- Seasoned Salt, Black Pepper, Oregano, Dried Thyme, Paprika, and Salt are seasonings that add flavor and enhance the overall taste. They provide depth, warmth, and a balanced seasoning to the dish. (Feel free to adjust as desired.)
- Milk adds creaminess and richness.
- Heavy cream adds extra richness and creaminess, enhancing the texture and mouthfeel. It helps to create a luxurious and satisfying dish.
- Sour cream adds tanginess and richness.
- Shredded Cheddar Cheese adds a rich, savory flavor and creamy texture. It melts into the soup, adding depth and richness.
Optional Toppings:
- Bacon Crumbles add a smoky, salty flavor and crunchy texture. It complements the creamy base and adds a satisfying contrast.
- Chives add a fresh, herbaceous flavor and bright green color. They provide a refreshing contrast to the richness of the other ingredients.
- Extra Cheese can be added for extra richness and flavor.
Step-by-Step Instructions
- Melt Butter & Sauté Vegetables:
- In a large saucepan, melt butter over medium heat.
- Add minced garlic, chopped onion (or onion flakes), diced carrots, and diced celery (optional).
- Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
- Add Broth & Simmer:
- Pour in broth.
- Cover the saucepan and cook for another 5-10 minutes until the vegetables are tender.
- Add Potatoes & Seasonings:
- Stir in cubed potatoes.
- Add seasoned salt, black pepper, oregano, dried thyme, and paprika.
- Bring the mixture to a boil, then reduce to medium heat, cover, and cook until the potatoes are fork-tender. (My kids prefer crunchy potatoes, so I don't cook them until fork-tender. Feel free to cook them until your desired consistency.)
- Add Dairy & Heat:
- Pour in milk and heavy cream.
- Slowly stir in sour cream until fully incorporated.
- Heat gently, but do not let it boil.
- Add Cheese & Finish:
- Stir in shredded cheddar cheese and let it melt into the soup.
- Adjust salt to taste.
- Serve with crumbled bacon and chives, if desired. Enjoy!
Variations
This is a very basic potato soup recipe. It's an easy-to-make potato soup with milk, sour cream, and a bit of heavy cream.
But honestly, this creamy soup is so versatile, you can adjust the ingredients to your liking. If you prefer to use just milk (instead of sour cream and heavy cream) and thicken it with flour, go ahead. I don't usually use a recipe for potato soup, I just dump and add until it looks good.
Substitute or add your favorite seasonings. We like Tony's Creole seasoning, and I often add a bit of that to give it a little kick.
Feel free to add diced ham or fried crumbled bacon to your potato soup. I like to keep cooked bacon in the freezer. I cut and fry a pound or two of bacon, drain it, and place it in a freezer bag. It's so handy to pull out and add to dishes or use as a topping. Of course, you can also buy and use real bacon bits.
Gluten-Free Potato Soup
My kids don't like thick creamy soups, they prefer a thinner consistency. And one of my daughters is on a gluten-free diet, so I'm happy whenever I can make a dish that everyone enjoys and it's gluten-free.
Therefore, my recipe is creamy gluten-free potato soup with no flour. The sour cream, heavy cream, and cheese all help to thicken the soup a bit. But if you prefer thicker potato soup, feel free to stir a tablespoon or two of flour into the sour cream before adding it.
Do I Need Sides with Potato Soup?
Amish potato soup is hearty and filling. And if you serve it with crumbled bacon pieces, you've got a complete meal. So you don't really need any sides.
Having grown up Amish though, I wasn't used to having just a one-dish meal. We often ate soup, casseroles, etc. These kinds of dishes can be a meal on their own, but we still always served at least one or two sides along with it.
So I never made only one dish for dinner, until my kids started cooking. I let them plan the meal, and if they cook a pot of soup, that is all we eat. At first, I kept asking them if they didn't want biscuits or a salad, etc. with the meal. They saw no need for another dish. So, now I don't always make a side dish either. Just a pot of soup is fine.
But, the truth is, I still enjoy having a side to go with my soup. And even though it is a lot of carbs, I love homemade buttermilk biscuits with a pot of soup. Sometimes I serve healthy banana muffins, scones, or Amish homemade bread. But perhaps a healthier side to serve with potato soup would be this amazing broccoli and cauliflower salad.
The Amish eat a lot of potatoes. Most of them raise their own potatoes in the garden and keep them in a cold cellar to last through the winter months. So potatoes are a cheap staple food.
I hope you enjoy this easy and delicious homemade Amish potato soup. If you try this recipe, I'd love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Amish Potato Soup Recipe
Ingredients
- 2 Tbsp. butter
- 2 cloves minced garlic
- ¼ c. chopped onion, or 1 Tbsp. minced onion flakes
- ½ c. diced carrots
- ¼ c. diced celery, optional
- 1 ½ c. chicken or vegetable broth
- 5 c. cubed potatoes (about 4 large potatoes cut into ½" cubes)
- 1 tsp. seasoned salt
- ¾ tsp. black pepper
- ½ tsp. oregano
- ½ tsp. dried thyme
- ¼ tsp. paprika
- salt - to taste
- 2 - 3 c. milk
- ½ c. heavy cream
- ½ - 1 c. sour cream
- 1 - 1 ½ c. shredded cheddar cheese
- Serve with bacon crumbles, chives, and extra cheese - optional toppings
Instructions
- Melt butter in a large saucepan. Add the minced garlic, onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally.2 Tbsp. butter, 2 cloves minced garlic, ¼ c. chopped onion, or 1 Tbsp. minced onion flakes, ½ c. diced carrots, ¼ c. diced celery, optional
- Add broth, cover, and cook for another 5 - 10 minutes.1 ½ c. chicken or vegetable broth
- Add peeled and cubed potatoes and seasonings. Bring to a boil, cover, and cook over medium heat for 7 - 15 minutes. *see notes5 c. cubed potatoes (about 4 large potatoes cut into ½" cubes), 1 tsp. seasoned salt, ¾ tsp. black pepper, ½ tsp. oregano, ½ tsp. dried thyme, ¼ tsp. paprika
- Add milk and slowly stir in the sour cream. Heat, but do not boil.2 - 3 c. milk, ½ c. heavy cream, ½ - 1 c. sour cream
- Stir in the cheese to melt. Serve with crumbled bacon and chives.1 - 1 ½ c. shredded cheddar cheese, salt - to taste
Notes
Nutrition
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LisaPS
Another recipe cooked off this site and tried and it’s a hit! So yummy!! Thank you!
Anna
So glad you enjoyed it! Thanks for the feedback!
Loretta Payton
Soup was delicious didn't add or subtract anything! Thanks for sharing!
Anna
Awesome! Glad you enjoyed it!
Anna
So yummy!
Doris
thanks makes me so hungry reading recipes I use to make and now don't but will start again thanks again