Dutch Oven Potato Soup is like a warm hug in a bowl. Its velvety texture, rich flavor, and simplicity are just a few reasons why everyone adore this timeless favorite. Perfect for a busy weeknight or a lazy weekend at home, this yummy comfort food is sure to please every member of the family.
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With just a handful of main ingredients – potatoes, onions, butter, broth, cream, and seasoning – you can create a masterpiece that rivals even the most intricate recipes. It's proof that sometimes, the simplest things in life bring the most joy.
When it comes to serving alongside a comforting bowl of cream of potato soup, the options are plenty. A classic choice is a slice of ciabatta bread, perfect for dipping into the creamy goodness or spreading with butter.
We all have those days when time is scarce and energy levels are low. It's quick and easy to prepare, making it an ideal choice for a satisfying weeknight dinner that doesn't compromise on taste. And if you want something close to this with a little meat in it, try this slow cooker bean and sausage soup!
Why You'll love This Dutch Oven Potato Soup Recipe
- Comforting and Cozy: Potato soup is the epitome of comfort food. The creamy texture and hearty potatoes make it the perfect dish to enjoy on a cold day or when you're craving something warm and soothing.
- Versatile and Customizable: Whether you like it thick or thin, creamy or chunky, vegetarian or with bacon, potato soup can be easily customized to fit personal tastes.
- Simple and Affordable: Potato soup is made with basic ingredients that are inexpensive and readily available, which makes it a perfect and budget-friendly meal for this winter.
Recipe Ingredients
- Butter
- Bacon
- Onion
- Garlic
- Flour
- Potatoes
- Chicken broth — or vegetable broth
- Milk
- Heavy cream
- Sour cream
- Seasonings — garlic powder, onion powder, cayenne, salt, and pepper
For the exact amounts needed, please see the recipe card below.
How to Make Dutch Oven Potato Soup
Step 1: Melt butter and cook bacon, onions, and garlic.
Step 2: Stir in flour and add potatoes.
Step 3: Pour in broth and seasonings. Simmer for 15 minutes.
Step 4: Blend until creamy. Add milk, and cream, and simmer for 10 minutes.
Recipe FAQs
Yes, you can use various types of potatoes, but keep in mind that the texture might vary slightly. Russet potatoes work well due to their starchiness, but Yukon Gold or red potatoes can also be used for a slightly different consistency.
Absolutely! You can make the soup ahead of time and store it in the refrigerator for a few days. Reheat gently on the stovetop to maintain the creamy texture.
Yes, you can freeze the soup. However, dairy-based soups like this one can sometimes separate upon thawing and reheating. To minimize this, you can blend the soup again after reheating.
If the soup is too thick, you can add more broth or milk to achieve your desired consistency. If it's too thin, let it simmer longer to reduce and thicken.
Expert Tips
- Use starchy potatoes: Russets break down easily when cooked, creating a smooth, velvety base. If you prefer a little more texture, you can combine them with waxy potatoes like Yukon Golds, which hold their shape better and add a slight creaminess.
- Start with sautéing: Cook the onions, garlic, and other aromatics (like leeks or celery) in butter or oil before adding the potatoes. Don’t skip this step—browning the aromatics (but not burning them) brings out their natural sweetness.
- Combine broth and milk: For a perfectly balanced soup, combine both chicken or vegetable broth and cream or milk. You can adjust the ratio based on how thick or creamy you want the soup to be, but be careful not to overdo the cream, as it can mask the potato flavor.
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Dutch Oven Potato Soup
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
- 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
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