Dutch Oven Potato Soup
This is an easy and delicious creamy dutch oven potato soup recipe that can be made in just one pot! This is my family’s ultimate homemade comfort food, loaded baked potato soup that is thick and creamy!
Prep Time
15 minutes
Cook Time
30 minutes
Additional Time
10 minutes
Total Time
55 minutes
Ingredients
- 10 Tablespoons Butter
- 2/3 Cup Flour
- 4 Cups Whole Milk
- 2 Cups Heavy Cream
- 4 Cups Chicken Broth
- 5 Pounds Potatoes, Yukon Gold
- 2 Cups Shredded Cheddar Cheese
- 1 Cup Sour Cream
- 8 Ounces Cream Cheese
- 1 Pound Bacon, Cooked and Diced
- 1 Tablespoon dried minced Onion
- 1 Tablespoon dried minced Garlic
- 1 Tablespoon Salt
- 2 Teaspoons Pepper
- 1 1/2 Tablespoon Parsley
- 1 Teaspoon Thyme
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Instructions
- In a large cast iron skillet, fry the bacon until it’s nice and crispy. Then transfer the bacon to a plate lined with paper towels. Once the bacon has cooled, break or cut it into small pieces.
- Heat a large dutch oven over medium-high heat. Add 10 tablespoons of butter or reserved bacon grease to the dutch oven. Whisk the flour into the butter and saute for 2 minutes to cook the flour, stirring occasionally.
- Then, gradually whisk in the milk and heavy cream. Whisk continually until slightly thickened. Gradually add the chicken broth and whisk to combine.
- Add diced potatoes to the roux mixture and bring to a low simmer, stirring the soup every few minutes so that the bottom does not burn.
- Reduce heat to low and simmer until the potatoes are tender, about 20-25 minutes. (The smaller you dice the potatoes, the faster the soup will cook)
- Once the potatoes are tender, stir in the herbs and spices, small chunks of room-temperature cream cheese, sour cream, and shredded cheese.
- Simmer the potato soup for another 10 minutes or until the cream cheese has completely melted.
- Add cooked bacon pieces. Taste and season with extra salt and pepper, if needed.
- Ladle into bowls or large mugs with handles and serve warm, garnished with desired toppings.
Notes
- Cut your potatoes into bite-size pieces no larger than ¾″ and try to keep them around the same size. This will help avoid having some raw potatoes while others are cooked to fork-tender perfection.
- Grate a block of cheese and avoid using bagged pre-shredded cheese as it contains cellulose, which keeps it from melting smoothly.
- I love using an Enameled Cast Iron Dutch Oven or Cast Iron Dutch Oven to make this soup, but you can use a slow cooker or large stock pot.
- I like leaving the peel on the potatoes, so I use organic Yukon Gold potatoes. If you are not using organic, I recommend peeling the potatoes.
- I like using minced onion and minced garlic in my recipe, but you can substitute garlic powder and onion powder.
- This creamy potato soup is just that – creamy! There is no need to puree part of the soup to thicken it. However, if you find that you don’t want the chunks of potatoes, use a potato masher and gently mash the potatoes, leaving very small chunks.
