SLOW COOKER AMISH LOADED BAKED POTATO SOUP is what I make when I’m craving a cozy bowl without juggling pots on the stove. Maybe you’ve had one of those chilly days where dinner needs to cook itself while life happens. Same here. This simple soup is hearty, creamy, and piled with all the good stuff like cheese, bacon, and chives. It tastes like the best baked potato, only spoonable and ridiculously comforting. Let me show you how to make it easy and stress free.
Ingredient Notes:
Before we start, here’s the vibe: rustic, affordable ingredients and a slow cooker doing the heavy lifting. Amish style usually means no fuss, just honest flavor. This version is a little “loaded” with classic toppings, but you can scale the richness up or down to fit your taste and weeknight energy level.
- Potatoes: Russets make the creamiest texture and break down nicely. Yukon Golds hold their shape more and taste buttery. Both work.
- Bacon: Crisp a few strips for topping and spoon a bit of the drippings into the pot for deep flavor. Or skip bacon and keep it vegetarian.
- Onion and garlic: The aromatic backbone. Dice the onion small so it sweetens as it cooks.
- Broth: Chicken broth keeps it classic. Use vegetable broth for a meatless version. Choose low sodium so your soup doesn’t end up too salty once cheese and bacon join the party.
- Butter and flour or cornstarch: This helps thicken at the end. Cornstarch is a great gluten free swap.
- Milk, half and half, or cream: Stir in at the end. Milk is lighter. Cream is ultra cozy. Half and half hits the middle.
- Cheddar: Sharp cheddar melts into a bold, cheesy soup. Grate it yourself so it melts smoothly.
- Sour cream: Adds that tangy loaded baked potato vibe. Greek yogurt works too.
- Chives or green onions: Fresh, oniony pop on top.
- Seasonings: Salt, black pepper, paprika, a pinch of thyme if you like. Keep it simple.
Smart swaps and prep tips
If you’re out of cheddar, try Monterey Jack or Colby. No bacon? Crumble crispy turkey bacon or skip entirely and add more smoked paprika for depth. If you’ve got leftover slow cooker mashed potatoes, you can actually whisk a cup into the soup near the end to thicken and boost creaminess.
Peel the potatoes if you want a silky finish. Leave the skin on for a more rustic texture and a boost of nutrients. I like a mix: peel most, leave some with skin for character.
“Made it on Sunday and the house smelled like a hug. My picky kid had seconds and asked for it in a thermos on Monday. That never happens.”
How To Make Potato Soup:
Prep the base
Cook the bacon until crispy, then set it on paper towels. Reserve a tablespoon or two of the drippings if you like. Add diced onion and garlic to the slow cooker, followed by your potatoes, broth, a little salt and pepper, and the reserved drippings. Give it a quick stir so everything mingles.
Slow cook it low and lazy
Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours. The potatoes should be very tender when pierced. If you like deeper flavor, toss in a pinch of paprika and dried thyme now. While you wait, if your family is on a potato kick, you might also love this cozy side dish vibe: slow cooker cheesy sausage and potatoes.
Thicken and blend to your favorite texture
About 30 minutes before serving, whisk melted butter with flour or cornstarch and stir it into the pot. Then add milk or half and half. Use a potato masher right in the slow cooker for a chunky texture, or an immersion blender for an extra creamy bowl. I mash roughly so it stays a little hearty. Remember to add dairy near the end so it doesn’t curdle.
Load it up and serve
Turn off the heat and stir in most of the shredded cheddar until melted. Ladle into bowls and top with more cheese, crumbled bacon, a dollop of sour cream, and a shower of chives. Taste and adjust salt and pepper. For a lighter spin, skip the sour cream and top with a few extra chives and a crack of fresh pepper. That’s it. You just made a pot of SLOW COOKER AMISH LOADED BAKED POTATO SOUP that tastes like a cozy diner classic.
Nutrition Facts (per serving)
These are estimates for a hearty 1.5 cup serving with toppings:
Calories: about 430, Protein: 14 to 16 g, Carbs: 48 to 52 g, Fat: 18 to 22 g, Fiber: 3 to 4 g, Sodium: roughly 900 mg depending on your broth, cheese, and bacon. Cut sodium by using low sodium broth, unsalted butter, and a lighter hand with cheese. For a lighter bowl, use milk instead of cream and less bacon on top.
What To Serve with Potato Soup:
- A simple green salad with a bright vinaigrette to balance the richness.
- Toasty bread, garlic knots, or warm dinner rolls for dunking.
- Steamed broccoli tossed with lemon and olive oil for a fresh side.
- Roasted carrots or a tray of mixed veggies for color and crunch.
- A crisp apple and cheddar plate if you want a no cook pairing.
- For a soup and soup combo, pack a cup of tomorrow’s lunch with a lighter bowl like this slow cooker black bean soup.
Sometimes I add a splash of hot sauce at the table. It wakes up the creamy comfort without overpowering the potato flavor.
Reader Favorites:
If your slow cooker lives on your counter as much as mine does, you’ll love browsing more cozy ideas. I rotate this recipe with easy weeknight options and Sunday specials. Take a peek at the slow cooker collection whenever you need a set it and forget it dinner or a hands off side.
By the way, if you’re feeding a crowd, this soup doubles nicely. Just be mindful of the fill line in your cooker and give it a little extra time on Low. Stir right before serving so every bowl gets plenty of potatoes and cheesy goodness.
Common Questions
Can I freeze SLOW COOKER AMISH LOADED BAKED POTATO SOUP? You can, but dairy soups can become grainy after thawing. For best results, freeze the soup before adding milk and cheese. Reheat gently, then stir in dairy right before serving.
How do I thicken it without flour? Use cornstarch mixed with cold milk, or just mash more potatoes in the pot. A handful of extra shredded cheese swirled in at the end also thickens the soup naturally.
Can I make it vegetarian? Absolutely. Skip the bacon and use vegetable broth. Add smoked paprika for a hint of smoky flavor, and top with crispy roasted mushrooms if you want some meaty texture.
What potatoes are best? Russets give a fluffy, velvety finish that’s hard to beat. Yukon Golds are creamy and hold their shape. I often use a mix for the best of both worlds.
Can I cook it on the stove? Yes. Simmer the potato, onion, garlic, and broth in a large pot until tender, about 20 to 25 minutes. Thicken, add dairy, and mash or blend as you like. Keep the heat gentle once dairy goes in.
A cozy bowl with almost zero effort
There’s something about a bowl of SLOW COOKER AMISH LOADED BAKED POTATO SOUP that instantly slows the day down. It’s creamy, buttery, and familiar, and the slow cooker makes it easy to pull off even on a busy weekday. If you want more ideas or a classic benchmark to compare, you can peek at an Amish Potato Soup Recipe or this cozy take on Slow Cooker Potato Soup for more inspiration. My advice is simple: start with good potatoes, season as you go, and don’t stress about perfection. I hope your kitchen smells amazing and every bowl feels like a hug. 
Slow Cooker Amish Loaded Baked Potato Soup
Ingredients
Base Ingredients
- 6 large Russet potatoes Can also use Yukon Golds for a buttery taste.
- 4 strips Bacon Crisped for topping and drippings for flavor.
- 1 medium Onion Dice small for sweetness.
- 3 cloves Garlic Minced.
- 4 cups Chicken broth Use vegetable broth for a vegetarian version.
- 2 tablespoons Butter For thickening.
- 2 tablespoons Flour or cornstarch Cornstarch is gluten-free.
- 1 cup Milk or half and half Used to finish the soup.
Toppings
- 2 cups Shredded sharp cheddar cheese Grate for smooth melting.
- 1/2 cup Sour cream Can substitute with Greek yogurt.
- 1/4 cup Chives or green onions For garnish.
Seasonings
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Paprika Optional for added flavor.
- 1 pinch Dried thyme Optional for flavor.
Instructions
Preparation
- Cook the bacon until crispy in a skillet, then drain on paper towels. Reserve some drippings for the soup.
- In a slow cooker, add diced onion and garlic, followed by the chopped potatoes, broth, salt, pepper, and reserved drippings. Stir to combine.
Cooking
- Cover and cook on Low for 7 to 8 hours or on High for 3 to 4 hours until potatoes are tender.
- If desired, add paprika and thyme during the last hour of cooking.
Thickening and Finishing
- About 30 minutes before serving, whisk melted butter with flour or cornstarch and add to the slow cooker.
- Stir in milk or half and half. Use a potato masher for a chunky texture or an immersion blender for a creamier soup.
Serving
- Turn off the heat and mix in shredded cheddar until melted.
- Ladle soup into bowls and top with more cheese, crumbled bacon, sour cream, and chives.
