Dutch Oven Potato Soup

If you’re looking for the ultimate comfort food, this easy and delicious creamy Dutch oven potato soup recipe is a must-try! Loaded with tender potatoes and packed with flavor, this one-pot wonder is the perfect solution for a cozy, homemade meal.

This loaded potato soup is made with a rich and creamy broth using whole milk, chicken stock, and heavy cream. Add in sour cream, cream cheese, cheddar cheese, and bacon, and you’ve got the best Dutch oven potato soup recipe to warm up during the colder months.

Best Potatoes for Potato Soup

Not all potatoes hold up the same way in soup. Here is the best options:

• Yukon Gold Potatoes: Slightly starchy with a buttery flavor, these potatoes hold their shape well and create a chunky, satisfying soup.
• Russet Potatoes: While Russets are high in starch, they tend to fall apart easily, making them less ideal for soups that require chunky textures.

Dutch Oven Potato Soup Ingredients

This recipe is simple, using everyday ingredients you likely have on hand:

• Butter: Use it to create a roux to thicken the soup. Alternatively, use bacon grease for extra flavor.
• Flour: Forms the roux base.
• Milk, Heavy Cream, Chicken Broth: These create the soup’s creamy base. For best results, use whole milk and room-temperature cream cheese.
• Spices: Minced garlic, minced onion, parsley, thyme, salt, and pepper bring flavor to the dish.
• Potatoes: Yukon Gold potatoes are my go-to for this recipe.
• Cream Cheese & Sour Cream: For extra creaminess and flavor.
• Cheddar Cheese: Freshly grated sharp cheddar is key.
• Bacon: Adds a smoky, savory touch.

Special Tools (affiliate links): Dutch Oven

How to Make Dutch Oven Potato Soup

• Fry the Bacon: Cook bacon in a cast iron skillet until crispy. Transfer to a paper towel-lined plate to cool, then crumble.

• Make the Roux: In a large Dutch oven, melt butter (or bacon grease). Whisk in flour and cook for 2 minutes, stirring occasionally. Gradually whisk in milk and heavy cream until slightly thickened. Slowly add chicken broth, whisking to combine.

• Add Potatoes: Stir in diced potatoes and bring the soup to a low boil. Reduce heat and simmer until potatoes are tender (about 20-25 minutes), stirring occasionally.

• Add Remaining Ingredients: Once potatoes are cooked, stir in spices, cream cheese, sour cream, and shredded cheddar. Simmer for another 10 minutes until the cream cheese melts completely.

• Add Bacon: Stir in the crispy bacon pieces, and add salt and pepper to taste.

• Serve: Ladle the soup into bowls and top with your favorite toppings—shredded cheddar, bacon crumbles, green onions, or a dollop of sour cream.

Potato Soup Toppings

Make this loaded potato soup even better with toppings like:

• Shredded sharp cheddar cheese
• Crispy bacon crumbles
• Sour cream
• Chopped green onions or fresh chives
• Jalapenos for a little kick
• A dash of cayenne pepper for extra spice

How to Store Leftover Potato Soup

Let the soup cool to room temperature, then store it in an airtight container in the refrigerator for 3-4 days. Reheat on the stove over low heat or in the microwave.

More Soup Recipes

These are some of the best soup recipes here at Rocky Hedge Farm!

• Old Fashioned Vegetable Soup
• Dutch Oven Chili
• Dutch Oven Beef Stew
• Homemade Chicken Noodle Soup From Scratch
• Southwest Chicken Soup

Thank you for sharing!