Amish Creamy Potato Soup

Instructions

1. Simmer the Vegetables: In a large pot or Dutch oven, combine the potatoes, carrots, celery, and onion. Pour in the broth—it should just cover the vegetables. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the potatoes are fork-tender.

2. Make the Roux: While the vegetables are simmering, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes to get rid of the raw flour taste (don’t let it brown). Gradually whisk in the milk until the mixture is smooth and slightly thickened.

3. Combine: Slowly pour the milk mixture into the large pot with the vegetables and broth. Stir gently to combine.

4. Thicken and Texture: For a truly “Amish” style texture, use a potato masher to lightly mash about a third of the potatoes directly in the pot. This releases starches and makes the soup naturally creamy without losing the hearty chunks.

5. Season: Season generously with salt and plenty of cracked black pepper. Let it simmer for another 5–10 minutes on low heat to let the flavors marry.

6. Serve: Ladle into deep bowls and top with a heavy sprinkle of fresh parsley and extra black pepper as seen in your photo.

Quick Tip: If you want an even deeper flavor, sauté the onions and celery in the butter first before adding the broth and potatoes.