Dutch Oven Potato Soup

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My simple Dutch oven potato soup recipe makes a warming bowl of soup, perfect for those cooler days when we all want a bit of comfort from our food. I add bacon to the soup along with the potatoes, to add an extra layer of flavor, then finish the soup with heavy cream which gives the soup its velvety texture.

Dutch Oven Potato Soup

This is one of my favorite potato soup recipes as it’s packed full of flavour, but is surprisingly easy to cook. Just saute the bacon, onion and garlic, add the potatoes, then simmer in some chicken stock before adding some heavy cream to warm through. It could not be any simpler.

Adding the flavor of bacon to any dish will improve it in my opinion, and this easy potato and bacon soup is no exception. Potato soup can be bland, but the bacon and garlic add those extra layers of flavor which really elevate the dish.

The is the best Dutch oven potato soup, everything cooked in one pot, so you keep all the flavor in the pot. Of course this has the added bonus that you save time with the washing up!

Dutch oven potato soup ingredients

• BACON: I like to sauté bacon as a base for this potato soup, it adds great flavor.
• BUTTER: when it comes to potato soup I always use butter rather than oil to sauté the bacon, onion and garlic as it adds an extra layer of flavor.
• ONION: I use a regular yellow onion to form the base flavors in the soup.
• GARLIC: for the best flavor I always use freshly minced garlic. You can use garlic paste or frozen garlic in a pinch.
• FLOUR: I use all purpose flour to thicken the soup.
• POTATOES: I use 4 medium potatoes, peeled and diced, in this soup.
• BROTH: I like to use chicken broth as it has great depth of flavor.
• MILK: for the creamiest of soups I use full fat milk.
• CREAM: I like to use heavy cream to give the soup a velvety texture.
• SEASONING: I season the soup with a little salt and black pepper.

How to make Potato Soup in Dutch oven

Place the bacon in the Dutch Oven and cook over medium heat, stirring often, until crispy.

Remove the bacon from the pan and add the butter.

When the butter is melted, add the onion and garlic and saute until the onion is cooked through, around five minutes.

Add the flour and stir to mix. Continue cooking around 5 minutes, until the flour is browned and bubbly.

Pour in the chicken broth and stir in the potatoes. Bring the liquid to a boil, then reduce heat to low and simmer for 30 to 40 minutes, until the potatoes are tender.

Add the milk and heavy cream and stir to mix. Continue simmering for 10 to 15 minutes, until the soup has thickened and is warmed through.

Season with salt and pepper to taste and stir in the bacon pieces before serving.

Flavor variations

• Potatoes – use a starchy potato like russets or Yukon gold. Don’t use waxy potatoes as they can make the soup gluey.
• Bacon – you can use either regular or smoked bacon in this soup, whichever is your preference.
• Broth – I like to use chicken broth as it has a better depth of flavor but you could also use vegetable broth.
• Dairy – whole milk and heavy cream will give you the creamiest soup. However, you can use low fat milk and half and half if you prefer to lighten the soup a little.
• Fresh Herbs – add a garnish of freshly chopped herbs, like basil or parsley, just before serving.
• Cheese – add a garnish of some finely shredded Parmesan cheese, or sharp cheddar, just before serving.

Serving suggestion

Serve the soup with crackers as I’ve done here, or some crusty bread, or warm garlic bread. Or why not try some of these great alternatives, my Angel Biscuits, Homemade Cornbread, or Sprite Biscuits.

This hearty soup is packed full of delicious veggies, but if you’d like to add a little more vegetables on the side, I’d suggest a crunchy green salad, or try my Roasted Green Beans, Sheet Pan Roasted Broccoli, or Oven Roasted Garlic Parmesan Asparagus.

Recipe hints & tips

• Take time to properly cook out the flour so that you are not left with a chalky, raw flour taste to the soup.
• Don’t overcook the potatoes, or they will break down and become mushy.
• I prefer not to blend potato soup as it can make the soup gluey. Instead I leave the potato in chunks which give the soup a great texture.
• Always take time to taste and properly season the soup. Proper seasoning will make all the difference to the finished dish.
• If the soup is looking too thick, thin it down with a little extra chicken broth or a splash of water.
• This recipe is easily doubled up if you are feeding a larger group of diners.
• Soup is a great make ahead dish, make it up the day before then cool and store in the refrigerator overnight. As with most soups, they taste even better the next day once all the flavors have had a chance to meld together.

FAQs

Some of my favorite soup recipes here at When is Dinner

• Crock Pot Potato Soup
• Instant Pot Loaded Baked Potato Soup
• Ground Beef Vegetable Soup
• Lemon Chicken Orzo Soup
• Black Eyed Pea Soup
• Ham & White Bean Soup
• Chicken & Rice Soup
• Lasagna Soup