(Serves 6–8)
For the Soup:
- 4 medium russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 4 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
- Salt and black pepper, to taste
For Toppings:
- Additional crumbled bacon
- Shredded cheddar cheese
- Sliced green onions
- Sour cream
- Optional: Fresh chives or jalapeños for added flair
Step-by-Step Instructions
1. Prep the Ingredients
- Peel and dice the potatoes into bite-sized pieces for even cooking.
- Finely chop the onion and mince the garlic.
- Cook the bacon in a skillet until crispy, then crumble it into small pieces.
2. Combine in the Slow Cooker
- In a large slow cooker, combine the diced potatoes, chopped onion, minced garlic, and chicken or vegetable broth.
- Stir gently to combine, ensuring the potatoes are submerged in the liquid.
3. Cook
- Cover and cook on low heat for 6–8 hours or on high heat for 3–4 hours, until the potatoes are tender.
- During the last 30 minutes of cooking, stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.
4. Adjust Seasoning
- Taste the soup and season with salt and black pepper as needed.
- If you prefer a thicker consistency, mash some of the potatoes with a fork or blend a small portion of the soup with an immersion blender.
5. Serve and Enjoy
- Ladle the soup into bowls and top generously with crumbled bacon, shredded cheddar cheese, sliced green onions, and a dollop of sour cream.
- Optional: Garnish with fresh chives or a sprinkle of paprika for added color and flavor.
- Enjoy every spoonful of this creamy, hearty, and indulgent Amish Loaded Baked Potato Soup!
- Perfect as a standalone meal or paired with crusty bread or a side salad for a complete feast.
Tips for Success
- Use Fresh Ingredients: High-quality potatoes, fresh garlic, and sharp cheddar cheese make a noticeable difference in flavor.
- Switch Proteins: Substitute bacon with ham or sausage for variety.
- Add Veggies: Stir in spinach, kale, or bell peppers for extra nutrition and color.
- Store Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent curdling.
Why This Recipe Works
This Amish Loaded Baked Potato Soup combines the creamy richness of potatoes and cheese with the smoky crunch of bacon into a dish that’s both satisfying and indulgent. The slow cooker ensures the flavors meld beautifully over time, while the customizable options allow you to tailor the recipe to your taste. Whether served as a standalone meal or customized with your favorite toppings, this recipe delivers big on taste and simplicity.
Conclusion: A Dish Everyone Will Love
Whether you’re craving something creamy and comforting, looking for a way to use up leftover potatoes, or simply want to enjoy a homemade treat, this Amish Loaded Baked Potato Soup is sure to delight. Its bold flavors, satisfying textures, and practical preparation make it a standout recipe that’s as versatile as it is delicious. Plus, its adaptability means you can tailor it to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this soup might just inspire others to try it too! 🍴✨
