It's finally soup season, which means it's time for Dutch oven potato soup.
This Dutch Oven Potato Soup combines the comforting, hearty flavors of a classic baked potato but in soup form. The creamy texture of the soup, plus the small pieces of cooked bacon, makes this recipe truly delicious.
During these colder months, soup is the only thing you need simmering away on your stovetop. Living in Washington for most of my childhood, we’re able to enjoy soup season a lot longer than most – no complaints here! This recipe is a family favorite. One of my other favorite soup recipes is the Olive Garden Chicken Gnocchi Soup with homemade Artisan Bread.
Why you'll love my Ultimate Potato Soup recipe.
In my not-so-humble opinion, this is the best potato soup recipe. Here’s why:
Hearty and Cozy
This loaded potato soup recipe is perfect for a cold day. This soup combines the comforting, hearty flavors of a classic baked potato but in soup form. The ultimate comfort food. Creamy soup for the win!
Made in one large pot
One of the best things about this recipe is that it’s made in one pot. Now that’s my kind of recipe. Fewer dishes and more flavor.
Made with basic ingredients
You don’t need anything fancy here(not even a dutch oven), just simple, everyday ingredients that deliver big flavor. Most of what you need is probably already in your kitchen.
Ingredient notes.
Yukon golden potatoes or russet
The heart of the soup. For the heartiest, creamiest texture, I recommend using Yukon Gold potatoes or russet potatoes in this baked potato soup recipe. Yukon Goldpotatoes give you that buttery finish, while russet red potatoes break down a bit more for a thicker, creamier consistency. You can also use russet potatoes if that’s what you have on hand, though they’ll hold their shape more and give a chunkier finish. Either way, you’ll get a hearty potato flavor that makes this feel like true baked potato soup in a bowl. Wash the skins well and dice them into equal pieces for even cooking time.
Mirepoix
Mirepoix is a fancy word for aromatics. It includes onions, celery, garlic and anything that adds extra flavor to a dish.
All-purpose flour
Used to thicken the soup.
Better than Bouillon Chicken Base
In my soup recipes, I like to use water and Better than Bouillon Chicken Base. You can also use vegetable broth, chicken broth, or a mix of broth and water. Be sure to adjust the salt as needed since some store-bought broths can be quite salty.
Heavy cream
Using heaving whipping cream gives this soup an extra level of creamy consistency.
Bacon, cheddar cheese, green onions and sour cream
Loaded Baked Potato Soup is not complete without all these classic add-ins!
For the rest of the ingredients and full recipe, please see the recipe card below!
How to make Dutch Oven Potato Soup.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Cook the bacon
In a large heavy bottom pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside. Discard some of the bacon grease but leave most of it in the pot.
Sauté the Mirepoix
Make the roux
Add potatoes and broth
Add the cubed potatoes, bouillon and water. Cover partially with a lid and bring to a low boil for 20-25 minutes.
Please note that if you are using chicken broth instead of water and bouillon, substitute the liquid quantity with half chicken broth and half water.
Add the cream
Add the heavy cream. Let the soup come to a low simmer for about 5 minutes until it starts to thicken up. Remove most of the potatoes with some broth, blend in a blender until smooth and return back to the pot. You can also use an immersion blender.
Mix in all your loaded toppings
Stir in the freshly shredded cheddar cheese slowly. Mix in all your loaded toppings. Reserve some aside for garnishing each bowl. Best served hot
Expert tips from my test kitchen.
Prep everything before you start cooking
Soups in general cook pretty quickly. Make sure all your vegetables are washed, cut and ready to go.
Blend half the potatoes
For the perfect balance of creamy and chunky, blend half of the potatoes once they are cooked and return back to the pot.
Don’t add cheese too soon
Add shredded cheese at the very end, off the stove. If you add it too soon or on high heat, the cheese may become grainy or clump. And ALWAYS freshly grate your cheese. That’s a number one rule in this corner of the internet.
How do I avoid lumps in my potato soup?
You don’t want to overwork the soup when you notice potato lumps. That is what causes the soup to feel gummy. Loaded Baked Potato Soup is naturally creamy from the buttery potatoes but also the addition of cream. I recommend removing half the potatoes, blending and returning back, leaving the other half in the pot for texture.
What if my soup is too thick?
Soup that is too thick can easily be thinned out with a little extra chicken broth or water.
What else can I add to my dutch oven potato soup recipe?
You can add carrots, leeks, or spinach to increase nutritional value – or mix in your favorite toppings for extra texture and flavor. Think extra crispy bacon bits, sharp cheddar cheese, red onion, sour cream, a little dash of cayenne pepper, or even a sprinkle of chives. Anything your heart desires (within reason 🙂 ) to make this your own delicious soup!
Can I add sausage or chicken to this potato soup?
Yes, absolutely! Adding Italian sausage or chicken is a great way to make this recipe even more hearty and flavorful. Simply brown the sausage in the pot before you cook the mirepoix, then set it aside and stir it back in when you add the heavy cream. You could also cook the sausage separately in a cast ironpan. For chicken, you can use leftover rotisserie chicken or quickly poach and shred boneless chicken breasts or thighs. The result is a cozy and satisfying sausage potato soup or chicken soup that’s perfect for colder weather. This variation is especially popular for those looking to add a bit more protein to the meal.
What can I replace the heavy cream with?
If you’re looking for substitutes for heavy whipping cream, here are some options and how they impact the thickness of the soup:
Half and Half
Slightly thinner than heavy cream but still creamy. To maintain thickness, consider adding a slurry of cornstarch and water to thicken the soup.
Cream cheese
Add thickness and a slight tang. Blend it into the soup for a silky texture.
Coconut milk
Thinner than heavy cream but a great dairy-free option.
Do I need a Dutch oven to make this soup recipe?
A Dutch oven is great because it distributes heat evenly and retains it well, making it perfect for sautéing, simmering, and holding heat for soups like this. However, if you don’t have one, any large, heavy-bottomed pot will work just fine for this easy potato soup recipe. Just make sure it’s deep enough to handle the volume of soup without boiling over.I have not tested this recipe in a crock pot/slowcooker.
How to store and reheat leftover soup.
Loaded Baked Potato Soup tends to thicken as it cools. Store in the refrigerator up to 2 to 3 days. The best way to reheat is in a warm in a saucepan over medium heat and add a splash of broth or water to return it to your desired consistency.
So next time you’re thinking about making chicken noodle soup, try this cream potato soup recipe instead! I hope you find it packed with great flavors.
Your feedback is valuable to us. I hope this creamy potato soup recipe becomes your go-to recipe this winter! If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube. Be sure to check back again soon for more dutch oven recipes.
Dutch Oven Potato Soup
Ingredients
- 6 cups water
- 1 cup heavy cream
- 4 large Yukon golden potatoes may substitute for russet potatoes
- 3 Tablespoons Better than Bouillon Chicken Base see note below for substitutions
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
For the roux:
- 3 Tablespoons all-purpose flour
- 3 Tablespoons butter unsalted
For the mirepoix:
- 1 celery stick minced
- 1 large yellow onion diced
- 6 garlic cloves minced
For the add-ins:
- 6 slices bacon diced, plus additional for garnish
- 2 Tablespoons sour cream plus additional for garnish
- 1 cup cheddar cheese freshly shredded, plus additional for garnish (or sharp cheddar cheese)
- 1/4 cup Green onion plus additional, for garnish
Instructions
Cook the bacon.
- In a large heavy bottom pot or large Dutch oven, cook bacon over medium heat/medium-high heat until crispy. Remove the bacon and set aside. Discard some of the bacon grease but leave most of it in the pot.6 slices bacon
Sauté the Mirepoix.
- Add the butter, chopped onion, celery, minced garlic, salt and pepper to the same pot. Sauté for 5-10 minutes over medium-low heat until softened and fragrant. Notice the salt quantity is low. This is because most of the salt comes from the cheese that is added to the soup later.3 Tablespoons butter, 1/2 teaspoon sea salt, 1/4 teaspoon ground black pepper, 1 celery stick, 1 large yellow onion, 6 garlic cloves
Make the roux.
- Sprinkle the flour over the mirepoix, stir to combine and cook for an additional 1-2 minutes until thickened.3 Tablespoons all-purpose flour
Add the potatoes and broth.
- Add the cubed potatoes, bouillon and water. Cover partially with a lid and bring to a medium low boil for 20-25 minutes. Note: If you are using chicken broth instead of water and bouillon, substitute the recipe liquid quantity with half chicken broth and half water. Broth tends to be very salty - avoid this by following my seasoning recommendations above.6 cups water, 4 large Yukon golden potatoes, 3 Tablespoons Better than Bouillon Chicken Base
Add the cream.
- Add the heavy cream. Let the soup come to a low simmer for about 5 minutes until it starts to thicken up.1 cup heavy cream
Blend the potatoes and serve.
- Remove most of the potatoes with a little bit of broth from the soup, blend in a blender and return back to the pot. Slowly stir in the freshly shredded cheddar cheese until the soup thickens up. Mix in all your loaded toppings and stir to evenly distribute. Reserve some aside for garnishing each bowl. Best served hot.2 Tablespoons sour cream, 1 cup cheddar cheese, 1/4 cup Green onion
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
12 Responses
So yummy soup
Thank you!
This soup is so easy to make and perfect for this cold weather!
Yay! It’s one of our favorites in the winter. 🙂
This soup was so creamy and hearty. It tasted just like a baked potato!
Thank you, Denise! We’re so happy you enjoyed our creamy soup recipe. 🙂
I made this soup last week and it was a hit. The flavors are out of this world. Super creamy and extremely delicious. I highly recommend it!
Thank you, Debbie! 🙂
So creamy and delicious. Great recipe and easy to make.
Thank you, Mike! So happy you enjoyed our soup.
Comfort food doesn’t get better than this loaded baked potato soup. My kids kept asking for seconds!!
Yay! Thank you for sharing. We’re so glad you enjoyed our recipe. 🙂