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–+ servings
Bowl of Amish potato soup

Amish Potato Soup Recipe

An easy and delicious potato soup recipe that can be made in just one pot. This hearty potato soup is perfect comfort food for a cold or rainy day!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine American, Amish
Servings 6 servings
Calories 640 kcal

Ingredients
  

  • 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
  • 1/2 - 1 c. sour cream
  • 1 - 1 1/2 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, 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 notes
    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
  • Add milk and slowly stir in the sour cream. Heat, but do not boil.
    2 - 3 c. milk, 1/2 c. heavy cream, 1/2 - 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

Notes

This recipe is versatile. You can add, subtract, or substitute ingredients. Use Velveeta cheese instead of cheddar, if you prefer.
People have different tastes in what they like. For example, my kids like crunchy potatoes (all 4 of them). So I only cook the potatoes for 6 - 7 minutes. You can cook them until they are your desired softness.
My kids don't like thick creamy soups. They prefer the soup to be thinner. But if you want your potato soup thicker, feel free to stir a Tbsp. (or two) of flour into the sour cream before adding it to the soup. And cook over medium-low heat almost to the boiling point, or until it's thickened, stirring constantly. (My Amish recipe calls for flour, I just don't add it.)
Add additional milk or cream to your liking.
Refrigerate any leftovers. You can reheat it in the microwave or on the stovetop.

Nutrition

Serving: 1servingCalories: 640kcalCarbohydrates: 46gProtein: 23gFat: 42gSaturated Fat: 26gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 128mgSodium: 1065mgPotassium: 1188mgFiber: 6gSugar: 9gVitamin A: 4880IUVitamin C: 42mgCalcium: 628mgIron: 3mg
Keyword Amish Potato Soup Recipe, German Potato Soup, Gluten-Free Potato Soup
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