Ah, a classic comfort food! Amish Loaded Baked Potato Soup is known for being extra creamy, hearty, and rich, often using simple, old-fashioned techniques. This version stays true to the spirit of Amish cooking—no fancy ingredients, just good, filling flavor.
Here’s my take on a traditional Amish Loaded Baked Potato Soup, perfect for a cold day or when you need something deeply satisfying.
Amish Loaded Baked Potato Soup
Serves 6–8
Ingredients:
For the Soup:
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6–7 medium russet potatoes (about 2½–3 lbs), peeled and cubed into ½-inch pieces
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1 large onion, finely chopped
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4 cups chicken or vegetable broth
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1 cup water (or more broth if you prefer)
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½ cup (1 stick) butter
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½ cup all-purpose flour
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4 cups whole milk
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1 cup heavy cream or half-and-half
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1 tsp garlic powder
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1 tsp dried parsley
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1 tsp salt, plus more to taste
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½ tsp black pepper
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½ tsp paprika (optional, for warmth)
Toppings (choose your favorites):
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Shredded sharp cheddar cheese
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Crispy cooked and crumbled bacon
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Chopped green onions or chives
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Sour cream
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Extra paprika or cracked black pepper
Instructions:
1. Cook Potatoes & Onion
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In a large Dutch oven or soup pot, combine the peeled/cubed potatoes, chopped onion, chicken broth, and water.
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Bring to a boil, then reduce heat to medium and simmer until potatoes are tender (about 15–20 minutes). Do not drain.
2. Make the Roux
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In a separate saucepan, melt the butter over medium heat.
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Whisk in flour and cook, stirring constantly, for 2–3 minutes until bubbly and golden—this cooks the raw flour taste out.
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Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens slightly (about 5–7 minutes). It should coat the back of a spoon.
3. Combine
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Pour the creamy milk mixture into the pot with the potatoes and broth.
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Stir well to combine—the soup will thicken as it heats.
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Add garlic powder, dried parsley, salt, pepper, and paprika (if using).
4. Simmer & Finish
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Simmer over low heat for another 15–20 minutes, stirring occasionally, until hot and flavors are blended. If it’s too thick, add a splash of milk or broth.
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Taste and adjust seasoning (more salt/pepper as needed).
5. Serve
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Ladle into bowls and top generously with shredded cheese, bacon, green onions, and a dollop of sour cream.
Why It’s “Amish-Style”
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Creamy & Rich: Uses real butter, whole milk, and cream for a luxurious texture.
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No Shortcuts: Potatoes are boiled in broth for flavor infusion, not just water.
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Hearty & Filling: Meant to stick to your ribs—often served with homemade bread or rolls.
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Topping-Friendly: Toppings are essential for the “loaded baked potato” experience.
Tips for Best Results
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Potato Texture: For a creamier soup, mash some of the cooked potatoes against the side of the pot before adding the roux mixture.
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Bacon Fat: Cook the bacon first, then use a bit of the bacon fat in place of some butter in the roux for extra flavor.
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Make Ahead: This soup thickens as it sits. Reheat gently with extra milk or broth to desired consistency.
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Vegetarian Version: Use vegetable broth and skip the bacon (top with vegetarian bacon bits or extra cheese).
