Dutch Oven Potato Soup
User Reviews
5.0
6 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
8
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Calories
338 kcal
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Course
Main Course, Dinner
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Cuisine
American
Dutch Oven Potato Soup
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Dutch Oven Potato Soup is a velvety and comforting classic that warms the soul with its rich, creamy texture and hearty flavors.
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Ingredients
- 4 tablespoons butter ½ stick, salted or unsalted
- ½ cup crumbled bacon
- ½ cup onion diced
- 2 cloves garlic minced
- ¼ cup flour all-purpose
- 5 cups potatoes 2.5 pounds, scrubbed clean but not peeled
- 4 cups chicken broth
- 2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- Pinch cayenne
- 2 cups milk I prefer whole milk
- ⅔ cup heavy cream
- ½ cup sour cream
Toppings:
- shredded cheese I used mild cheddar but you can use Colby Jack, Mozzarella or even a spicy cheese like Pepper Jack for a different flavor
- crumbled cooked bacon
- chives
- chopped onion
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Instructions
- In a large Dutch oven (a 7 quart Dutch oven works great), melt the butter.
- Add the bacon bits, onions, and garlic. Stir and cook on medium heat for 2 to 3 minutes. It will just start to smell like garlic.
- Add the flour and whisk to combine. You will have a brown paste.
- Add the cubed potatoes and mix. Cook on medium heat for 2 to 3 minutes while mixing. This will coat all the potatoes with the flavors.
- Add the chicken broth and the seasonings: salt, garlic powder, onion powder, ground black pepper, pinch of cayenne pepper. Mix well.
- Bring the mixture to a boil, reduce to a light boil, and cook for 15 minutes. Mix often.
- When the potatoes are cooked through, you can insert a knife or fork easily, take off the heat and use an immersion blender to blend until creamy.
- *NOTE* It may take more or less time for your potato to cook depending on how big the pieces are and how many potatoes you have. Make sure to mix every so often so the mixture doesn’t stick to the bottom.
- Pour in the milk and heavy cream. Mix well.
- Blend the soup to a cream.
- Put back on the stove over medium heat and simmer for 10 minutes. Don't cook it too hot, you'll curdle the milk, just a true medium.
- Take off the heat and add the sour cream. Mix well.
- Serve and enjoy with your favorite toppings.
Notes
- Store in an airtight container in the fridge for up to 3 days. I would recommend not letting the soup sit at room temperature for more than 2 hours
- Re-warm: In the microwave or if you prefer in a skillet on low heat on the stove.
- For a bit more spiciness, increase cayenne pepper or add a little chili powder. You can also top with jalapeño slices.
- Potato soup can easily become too rich if you're adding cream, cheese, or butter. To balance out the heaviness, add a small amount of acid—like a squeeze of lemon juice or a splash of apple cider vinegar
Nutrition Information
Show Details
Serving
1 of 8 servings
Calories
338kcal
(17%)
Carbohydrates
32g
(11%)
Protein
10g
(20%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
66mg
(22%)
Sodium
1316mg
(55%)
Potassium
736mg
(21%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
661IU
(13%)
Vitamin C
27mg
(30%)
Calcium
132mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1 of 8 servings | |
| Calories | 338kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 66mg | 22% |
| Sodium | 1316mg | 55% |
| Potassium | 736mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 661IU | 13% |
| Vitamin C | 27mg | 30% |
| Calcium | 132mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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