Amish Potato Soup
This creamy and savory Amish potato soup is very easy and quick to make. All you need is one pot and you’ll have a hearty and comforting dinner on the table in about 35 – 40 minutes. It’s a perfect one-dish meal for a cold winter day.
Creamy Potato Soup Recipe
This is a very basic potato soup recipe. It’s an easy-to-make potato soup with milk, although I also add sour cream and a bit of heavy cream as well.
But honestly, this soup is so versatile, you can adjust the ingredients to your liking. And 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 thick potato soup, feel free to stir a tablespoon or two of flour into the sour cream before adding it.
Could this be called a German Potato Soup Recipe?
Most of the Amish have German or Swiss roots. And over the years, we have discovered that there are definitely similarities between the Amish and German folks. And you may notice that some of the Amish recipes are also typical German food.
Thinking of German food, I usually think of potatoes, cabbage, sauerkraut, sausages, bread, and schnitzel. I’m sure they eat a lot of different foods. But I believe that the diet of the Amish people reflects their German ancestry.
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.
Do I Need any 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. And 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. (Affiliate link – 6 qt. soup pot)
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.
I hope you enjoy this easy and delicious homemade Amish potato soup recipe, and try more Amish Soup Recipes…
Amish Potato Soup Recipe
- 2 Tbsp. butter
- 2 cloves minced garlic
- 1/4 c. chopped onion, or 1 Tbsp. minced onion flakes
- 1/2 c. diced carrots
- 1/4 c. diced celery, optional
- 1 1/2 c. chicken or vegetable broth
- 5 c. cubed potatoes (about 4 large potatoes cut into 1/2" cubes)
- 1 tsp. seasoned salt
- 3/4 tsp. black pepper
- 1/2 tsp. oregano
- 1/2 tsp. dried thyme
- 1/4 tsp. paprika
- salt – to taste
- 2 – 3 c. milk
- 1/2 c. heavy cream
- 1 c. sour cream
- 1 – 1 1/2 c. shredded cheddar cheese
- Serve with bacon crumbles, chives, and extra cheese – optional toppings
- 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, 1/4 c. chopped onion, or 1 Tbsp. minced onion flakes, 1/2 c. diced carrots, 1/4 c. diced celery, optional
- Add broth, cover, and cook for another 5 – 10 minutes.1 1/2 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 1/2" cubes), 1 tsp. seasoned salt, 3/4 tsp. black pepper, 1/2 tsp. oregano, 1/2 tsp. dried thyme, 1/4 tsp. paprika
- Add milk and slowly stir in the sour cream. Heat, but do not boil.2 – 3 c. milk, 1/2 c. heavy cream, 1 c. sour cream
- Stir in the cheese to melt. Serve with crumbled bacon and chives.1 – 1 1/2 c. shredded cheddar cheese, salt – to taste
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