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0 from 6 votes

Dutch Oven Potato Soup

Dutch Oven Potato Soup is a velvety and comforting classic that warms the soul with its rich, creamy texture and hearty flavors.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8
Calories: 338 kcal
Course: Main Course , Dinner
Cuisine: American

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

Instructions

    Cup of Yum
  1. In a large Dutch oven (a 7 quart Dutch oven works great), melt the butter.
  2. 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.
  3. Add the flour and whisk to combine. You will have a brown paste.
  4. 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.
  5. Add the chicken broth and the seasonings: salt, garlic powder, onion powder, ground black pepper, pinch of cayenne pepper. Mix well.
  6. Bring the mixture to a boil, reduce to a light boil, and cook for 15 minutes. Mix often.
  7. 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.
  8. *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.
  9. Pour in the milk and heavy cream. Mix well.
  10. Blend the soup to a cream.
  11. 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.
  12. Take off the heat and add the sour cream. Mix well.
  13. 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

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

% 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.