Amish Old Fashioned Potato Soup

5 from 1 vote

Amish Old Fashioned Potato Soup

Hearty warm chock full of potatoes and ringing with that comfy down home potato flavor! Doctor it up with ham or bacon and you'll have a full meal! One of my favorite soups!

Prep Time10

Cook Time20

Total Time1 30

Course: Appetizer

Cuisine: American

Keyword: amish potato soup, potato soup

Servings: servings

Calories: 164kcal

Author: Wendi Spraker

Cost: $10

Equipment

knife
cutting board
measuring cups and spoons
Stock Pot
stove top
ladel
wooden spoon
kitchen spider

Ingredients

2 quarts Chicken Stock if boxed, use2 standard size boxes.
3 lb potato cut into 1" cubes
4 stalks green onion
1 Tbs Garlic Powder
1 tsp salt
1 tsp black pepper
2 tbs butter
1/4 Cup Sour Cream
1/2 cup milk
1 Cup Sharp Cheddar cheese optional

Instructions

In a large heavy stock pot add Chicken stock. Add potatoes, green onion, salt and pepper and bring to a boil. Boil until potatoes are fork tender.
Remove about ½ of the potatoes with a slotted spoon or kitchen spider to a bowl. Use an immersion blender and process until the cooked potatoes in the stockpot have dissolved. Add the whole potato pieces back to the stockpot.
Add butter, sour cream and milk and and simmer for at least 3 minutes so that the milk will lose its milk taste..
Add sharp cheddar if you are using cheese.
When cheese has melted through and soup has thickened, serve warm.

Video

Notes

Use whatever potatoes you have on hand.
There are MANY suitable substitutions for the broth, sour cream, milk, onions, garlic, etc. See recipe.
Cut the potatoes into 1" cubes so that the pieces cook at the same rate.
I use an immersion blender to thicken the soup, but you can also use corn starch to thicken the soup if needed.
If you are going to add some other uncooked hard vegetable to the soup, add it when you add the potatoes (ie celery, carrots, etc.).
This isn't a soup that you need to simmer for hours and hours. Once the potatoes are cooked through and you have added everything else, let it simmer for maybe 10 minutes and its done.
This soup does not freeze well. The soup will separate and the potatoes break down in the freezer.
You can make this soup EVEN FASTER if you use already baked potatoes. If you do so, add everything else, then add the potatoes and when they are heated through, the soup is done. Just don't allow the soup to do a hard boil.
Once you add the milk, bring the soup up to a simmer and leave it there for at least 2-3 minutes so that the milk taste cooks off, this helps the soup to taste creamy rather than milky.

Substitutions

Potatoes - I used Russets, 2 VERY BIG potatoes for this recipe. However, you can use whatever type of potato that you have on hand. You'll need 3 lbs of potatoes.
Milk - I use whole milk, of course, use what you have. Evaporated milk will work. If you need to use a substitute such as almond milk, I don't know what the final result will be like, but you can certainly give it a try.
Sour Cream - Whole Fat Plain Yogurt works too. The sour cream adds a creamy tang to the soup.
Green Onions - I used these because I had them in the fridge and needed to use them, but you can use any type of chopped onion you have on hand OR 1 Tbs Onion Powder. The green onions do give a nice green fleck to the final soup, I think.
Chicken Broth - this is the base for the soup. You can use vegetable broth or a broth concentrate or bouillon cubes and water instead if needed.
Garlic Powder - You can also use fresh cloves. Start with 3-4 four minced cloves.
Cheese - I'm using a sharp cheddar here. You do NOT have to use cheese but we love the flavor that it adds. Technically, an old fashioned potato soup wouldn't have cheese, probably, but like I said, make this soup your own! Any cheese will work as long as it is a good melting cheese: pepper jack, gouda, etc.

Nutrition