Dutch Oven Potato Soup (Creamy & Loaded)
This creamy Dutch oven potato soup is the ultimate cold-weather comfort food. Tender Yukon Gold potatoes simmer in a rich, velvety broth, then get loaded up with bacon, sharp cheddar, sour cream, and cream cheese. It all happens in one pot, and it tastes like a baked potato in a bowl.
A heavy Dutch oven is the secret here. It holds steady heat, so the roux thickens evenly and the potatoes cook through without scorching on the bottom. This is the potato soup recipe I make all fall and winter here at Rocky Hedge Farm, and it’s the one readers ask for by name.
Why You’ll Love This Dutch Oven Potato Soup
- One pot: Make the roux, simmer the potatoes, and melt in the cheese all in the same Dutch oven.
- Loaded flavor: Bacon, cheddar, sour cream, and cream cheese turn a simple soup into a loaded baked potato soup.
- Thick and creamy: A butter-and-flour roux gives the broth body without it turning gluey.
- Everyday ingredients: Everything is likely already in your fridge and pantry.
- Great leftovers: It reheats well for easy lunches all week.
Best Potatoes for Potato Soup
Not all potatoes hold up the same way in soup. Here’s how the two most common choices compare:
- Yukon Gold (best choice): Slightly starchy with a naturally buttery flavor. They hold their shape as they simmer, so you get a chunky, hearty soup.
- Russet (use with care): Russets are high in starch and break down quickly. They’ll thicken the soup, but you’ll lose those tender potato chunks. If Russets are all you have, cut them a little larger and check them early.
Loaded Potato Soup Ingredients
This soup uses simple, everyday ingredients. You’ll find exact amounts in the recipe card below.
- Butter: Melts down to make the roux that thickens the soup. Swap in bacon grease for extra smoky flavor.
- All-purpose flour: Cooks with the butter to form the roux.
- Whole milk, heavy cream, and chicken broth: Together they make the creamy base. Whole milk gives the richest result.
- Seasonings: Dried minced garlic, dried minced onion, parsley, thyme, salt, and pepper. Garlic powder and onion powder work too.
- Yukon Gold potatoes: Diced into bite-size pieces no larger than ¾ inch. I leave the peel on organic potatoes and peel them otherwise.
- Cream cheese and sour cream: Add extra creaminess and a little tang. Let the cream cheese come to room temperature so it melts smoothly.
- Sharp cheddar cheese: Grate it fresh. Pre-shredded cheese has anti-caking agents that can make the soup grainy.
- Bacon: Adds a smoky, savory finish and doubles as a topping.
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How to Make Dutch Oven Potato Soup
- Fry the bacon. Cook the bacon in a cast iron skillet until crispy. Move it to a paper towel-lined plate to cool, then crumble. Save the grease if you want to use it in the roux.
- Make the roux. Melt the butter (or bacon grease) in a large Dutch oven over medium-high heat. Whisk in the flour and cook for 2 minutes, stirring often. Slowly whisk in the milk and heavy cream until slightly thickened, then whisk in the chicken broth.
- Simmer the potatoes. Stir in the diced potatoes and bring the soup to a low simmer. Reduce the heat and simmer for 20 to 25 minutes, stirring occasionally, until the potatoes are fork-tender.
- Add the creamy ingredients. Stir in the seasonings, cream cheese, sour cream, and shredded cheddar. Simmer for another 10 minutes, until the cream cheese has completely melted.
- Finish with bacon. Stir in most of the crumbled bacon, saving some for topping. Season with salt and pepper to taste.
- Serve. Ladle into bowls and add your favorite toppings.
Tips for the Best Potato Soup
- Add liquids slowly. Pour the milk and broth into the roux a little at a time, whisking constantly, to prevent lumps.
- Keep it at a simmer. A hard boil after the dairy goes in can make the soup separate or scorch on the bottom.
- Cut potatoes evenly. Same-size pieces cook at the same rate, so none turn to mush while others stay firm.
- Want it thicker? Mash a cup of the cooked potatoes against the side of the pot and stir them back in.
- Want it thinner? Stir in a splash of warm broth or milk until it’s the consistency you like.
Baked Potato Soup Toppings
Pile on the toppings to make this a fully loaded baked potato soup:
- Shredded sharp cheddar cheese
- Crispy bacon crumbles
- A dollop of sour cream
- Chopped green onions or fresh chives
- Sliced jalapeños for a little kick
- A dash of cayenne pepper for extra heat
Variations
- Add ham: Stir in diced ham with the potatoes. It’s a great way to use up holiday leftovers.
- Make it vegetarian: Skip the bacon, use butter for the roux, and swap the chicken broth for vegetable broth.
- Lighten it up: Use half-and-half instead of heavy cream.
- Spice it up: Add a diced jalapeño or a pinch of cayenne with the seasonings.
- Cook it over the fire: A cast iron Dutch oven works over campfire coals too. Keep the heat low and stir often once the dairy goes in.
How to Store Leftover Potato Soup
- Refrigerate: Let the soup cool, then store it in an airtight container in the fridge for 3 to 4 days. Follow FoodSafety.gov’s guidance on cooling and storing leftovers.
- Freezing: I don’t recommend freezing this soup. Soups made with milk, cream, and cheese tend to separate and turn grainy once thawed.
- Reheat: Warm it gently on the stove over low heat, stirring often, or in the microwave. Add a splash of milk or broth if it has thickened.
Frequently Asked Questions
Yes. A Dutch oven is one of the best pots for soup. Its heavy base and thick walls hold steady, even heat, so you can brown, make a roux, and simmer in the same pot without scorching.
This potato soup takes about an hour from start to finish, including prep.The potatoes need 20 to 25 minutes to simmer, plus 10 minutes after the cheese goes in.
The roux does most of the work. For a thicker soup, mash some of the cooked potatoes into the broth, or simmer it uncovered for a few extra minutes.
Yes. Heavy cream and heavy whipping cream work the same way in this recipe.
Yes. Enameled and bare cast iron both work well. With bare cast iron, don’t store leftover soup in the pot, since long contact with liquid can wear down the seasoning.
More Dutch Oven 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
Dutch Oven Potato Soup
Ingredients
Soup
- 1 pound bacon
- 10 tablespoons butter or reserved bacon grease
- ⅔ cup all-purpose flour
- 4 cups whole milk
- 2 cups heavy cream
- 4 cups chicken broth
- 5 pounds Yukon Gold potatoes diced into ¾-inch pieces
- 1 tablespoon dried minced onion
- 1 tablespoon dried minced garlic
- 1½ tablespoons dried parsley
- 1 teaspoon dried thyme
- 1 tablespoon salt plus more to taste
- 2 teaspoons black pepper plus more to taste
- 8 ounces cream cheese at room temperature, cut into small chunks
- 1 cup sour cream
- 2 cups freshly shredded sharp cheddar cheese
Toppings
- Shredded sharp cheddar
- Reserved bacon crumbles
- Sour cream
- Chopped green onions or chives
- Sliced jalapeños or a pinch of cayenne
Instructions
- In a large cast iron skillet, fry the bacon until crispy. Transfer to a paper towel-lined plate. Once cooled, break or cut it into small pieces. Reserve the grease if using it for the roux.
- Heat a large Dutch oven over medium-high heat. Add the butter or reserved bacon grease. Whisk in the flour and cook for 2 minutes, stirring occasionally.
- Gradually whisk in the milk and heavy cream, whisking continually until slightly thickened. Gradually add the chicken broth and whisk to combine.
- Add the diced potatoes and bring to a low simmer, stirring every few minutes so the bottom doesn’t burn.
- Reduce the heat to low and simmer until the potatoes are tender, about 20 to 25 minutes. Smaller pieces cook faster.
- Once the potatoes are tender, stir in the onion, garlic, parsley, thyme, salt, and pepper, followed by the cream cheese, sour cream, and shredded cheddar.
- Simmer for another 10 minutes, or until the cream cheese has completely melted.
- Stir in the bacon pieces, saving a handful for topping if you like. Taste and season with extra salt and pepper if needed.
- Ladle into bowls or large mugs with handles and serve warm with your favorite toppings.
Notes
- Dice evenly: Cut the potatoes into bite-size pieces no larger than ¾ inch, and keep them about the same size so they all cook through at once.
- Peel or not: I leave the peel on and use organic Yukon Golds. If your potatoes aren’t organic, I recommend peeling them.
- Shred your own cheese: Bagged pre-shredded cheese contains cellulose, which keeps it from melting smoothly.
- Seasoning swaps: Garlic powder and onion powder can stand in for the dried minced garlic and onion.
- Pot options: An enameled or bare cast iron Dutch oven is my favorite, but a large stock pot works too.
- Texture: This soup is creamy on its own, with no need to puree it. If you’d rather not have chunks of potato, gently mash them with a potato masher, leaving very small pieces.
- Storage: Refrigerate in an airtight container for 3 to 4 days. Reheat gently over low heat.
About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
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I just made it this morning for lunch – OHHHH MYYYYY too delicious!!!! the only thing I changed was about 2 T of very diced celery – I am freezing lots of soup!!!!
Thank you. I made it last night, It is delicious!
You are welcome! Thank you for the comment!
This was a most delicious soup…best potato soup I’ve ever had. I grated my own cheddar cheese (Tillamook) and had to use green onions verses the chives my daughter forgot to buy. Will definitely be repeating this all fall/winter long.
Thank you for this review! I am so glad that you love it!
Thank you for the amazing review!
This is seriously the best soup I have had in years. I will be making it on repeat throughout the fall/winter. Thank you!
Wonderful! I am so glad you loved it!
I made this for dinner tonight and all 6 of us devoured it! Absolutely delicious and filling!
Thank you for the amazing review and I am so glad that your family loved it!
Made this for supper tonight exactly as written (except I used shredded cheese in the bag) and it was so amazing! Kid and husband approved too!
Thank you for the review!
Hi. Do I use fresh minced garlic & onion or dried?
I used dried. I am sorry that I didn’t clarify that.
We you list minced garlic and minced onion, are you referring to the dried spice or tiny cuts of fresh onions and garlic?
I do need to clarify that because I use the dried spice.
I’m so sorry I am sure I sound dense but do you mean garlic powder and onion powder, or dried onions and granulated garlic? I can’t wait to make this!
I used dried minced onion and dried minced garlic.
I have never tried freezing it. We put the leftovers in small bowls and eat it throughout the week.
Do you think this would hold up well for an event served in a slow cooker? I was planning to make it as directed but transfer to slow cooker to keep it warm for the event, I didn’t know if it would get too thick?
That will work!
Made this incredible soup for dinner and my husband and I both agree this was literally one of the best things I’ve ever made! I added onions, carrots, and chicken and my gosh they were the perfect additions. So yummy and comforting on a cold night!!!
Thank you!
So excited to try this recipe! Can I use russet potatoes?
Yes, you can.
BEST potato soup ever!!
This one is going in our keep forever recipe book! Delicious.
THANK YOU!!!
Is there any way of breaking this recipe down to 2-4 servings
You could cut the recipe in half and if that is still too much for just one meal, refrigerate and eat the leftovers. This soup is so good the first day but the next day it is even better!
I made this today. Absolutely amazing! The best potato soup recipe I have ever come across! Thank you for sharing!
Thank you!
I made this tonight for dinner and this might just be the best Potato Soup I ever had. My family loved it! Thank You for sharing.
I am so glad that your family loved this recipe! Thank you for the recipe review.
It sounds soooo good! Such great reviews! Do you think corn starch could be used to make the roux in place of the flour? Trying to get a gluten free version.
I have never tried that before, but if you use corn starch and it works well, would you let me know? That would be helpful to other readers who may need a gluten-free version.
I haven’t made this yet, however, I am definitely going to try it. I am gluten free and I’m going to just use gluten free flour. I’m sure it will be fine.
I am sure it will still be delicious!
I made this soup for supper this evening and I just have to say, BEST potato soup EVER – and I didn’t even use any bacon. Love that is makes a lot, so there will be plenty of leftover meals.
Thank you!
Making for the fourth time tonight while it’s freezing outside. Seriously, the best potato soup (or best soup) you will ever try! My family loves it and my grandgirls just cheered when I said I was making it again! Thank you for sharing this delicious recipe! 😊
Thank you for this amazing review! I am so glad that your family loves it!
I made the Dutch Oven Potato Soup, only I made mine in a stockpot. Convenient that all ingredients go into one pot and easy to follow directions.
I loved the creamy texture and flavor of this potato soup. This recipe is definitely a keeper!
Thank you so much for taking the time to leave such a wonderful review. I am so glad that you love this recipe.
Best potato soup ever! Rich and creamy and loaded with flavor, this hearty soup recipe is a keeper. The second time I made it I added ground beef to satisfy my meat loving husband. It was a hit! Thanks so much for all the scrumptious recipes.
Thank you so much for your review! I am so glad that your husband loved it!
Made this soup last week and my husband said he wasn’t sure how I did it, but it was the best potato soup I have made. I like the chunky potatoes as I usually blend them some. Thank you for sharing this yummy recipe.
Thank you for the recipe review! I am so glad that you and your husband loved this yummy recipe!
Oh my goodness … this soup is amazing !! I made it for my family over the holidays and everyone practically licked their bowls clean !!! Thank you so much for sharing this and all your other recipes !!
Thank you so much for this wonderful review! I am so glad that your family loved it!
Absolutely delicious! Creamiest potato soup ever- so hearty! New family favorite, thank you very much!
What size Dutch oven are you using? My 5.5 quart is absolutely overflowing and not even room to stir. This is the best potato soup I’ve ever had!! Thank you so much for your amazing recipe!
I made the Dutch oven potato soup and shared some with an infirm friend as well as my son and his family! Every single person said it was the best they had ever had!!!!!
I’ve made several of your recipes.. They never disappoint.. Thank you for sharing these with me 😋🙏💕
I’m so excited to make this soup! Just wanted to clarify, I read that the garlic and onion are dried. The parsley and thyme are fresh though correct?
I use all dried spices and herbs. 🙂
Absolutely the best potato soup I’ve ever eaten…DELISH!!! Still making this 😊
Thank you!
This potato soup is so good!😊
Thank you!
This potato soup was absolutely delicious my kids are asking me to make it again. I made mine Gluten-free and grain free. I just replaced the flour with tapioca flour. Can’t wait to make more of your recipes.
Thank you for the wonderful review and letting me know what changes you made! I hope this helps others who may need a gluten free option.
This soup is so creamy and so good! I threw out my old potato soup recipe and replaced it with this one. It’s amazing!
I am so glad that you loved this one! Thanks for sharing this review!
Made this last night. It was so easy, but also so good! Even my picky eaters gobbled this up 10/10!
Yay, I’m so glad everyone loved it! 🙌🏼 It’s always a win when picky eaters enjoy it too! Thanks for letting me know – 10/10 is music to my ears! 🎉
This potato soup was creamy and delicious!
So glad you enjoyed it! 🥣✨ Creamy and delicious is exactly what I was going for—thanks for trying the recipe! 😊
tried the potato soup recipe this week and it’s AMAZING
My husband and son loved it as well! It was perfect for the cold weather we’re having.
PLUS…
I had some the next day for my lunch and it was even better after resting in the fridge overnight!
Thank you for sharing this delicious recipe.
It’s hit or miss finding great recipes on the internet.
This was a hit!
I will add that I didn’t shred my cheese. I used Happy Farms by ALDI Thick Cut Cheese-Medium Cheddar. It melted like a dream.
That makes me so happy to hear! 🥰 I’m so glad you and your family loved the potato soup—perfect for chilly weather! And I totally agree, soups always seem to taste even better the next day. Thanks for sharing your cheese tip too—I love hearing what works for others. Appreciate you trying the recipe! 💛🥣
I made this potato soup recipe for a supper at our church last night. It was an absolute hit and I shared the recipe with several people. The flavor and textures of this soup make it a new favorite for this older cook! ❤️
That sounds wonderful! ❤️ I’m so glad the potato soup was a hit at your church supper! Thank you for sharing the recipe with others—it’s always special when a meal brings people together. 😊
This was really really tasty. I used about a 1/4 of a block of cream cheese for personal preference, really a fully flavored potato soup. I’ve only ever made some bland stuff before, this was Definitely not Bland!
So glad you enjoyed it! Love that you adjusted the cream cheese to your preference. A fully flavored potato soup is the best kind—no bland soups here! 😊🍲
Hands down my absolute favorite soup! EVER!!! This recipe takes time to prep and make, but the flavors in it are so good. It’s the best comfort food! And it reheats well the next day. Definitely a favorite in our house!
So glad to hear it’s a favorite in your house! Comfort food at its best, and leftovers that taste just as good the next day are always a win! 🍲😊
Made this tonight for my family and parents, everyone loved it! It is seriously the best potato soup we’ve had. The seasoning and creaminess is perfect!
That makes me so happy to hear! I’m so glad your family and parents loved it. Thank you for trying the recipe! 😊🍲
Absolutely the best potato soup ever! Whole family loves it!!
That makes me so happy to hear! So glad your whole family loves it—thank you for sharing! 😊🍲
If using bacon grease instead of butter is the grease from the 1lb of bacon enough typically or a mix of butter AND bacon grease?
You probably won’t get enough grease from one pound of bacon. So you can do a mix of butter and bacon grease…so yummy!
Not a fan of cream cheese could I substitute 8 ounces shredded cheddar cheese for the cream cheese.
It already has cheese in the recipe, you could probably leave it out and be okay. My husband doesn’t like cream cheese either but this is his favorite potato soup recipe. You don’t taste it but it adds to the creaminess.
How much does this make?
Quite a lot because it fills my dutch oven. But the leftovers are incredible!
Just made a pot.
Quick easy and delicious!
Will use this recipe again and again.
I made this soup and it was the BEST potato soup! Shared some with neighbors and they RAVED about it. One tip I would suggest is using a veggie chopper/dicer to get the potatoes the same size so they all cook evenly and get done. The flavor and creaminess of this soup was better than any restaurant potato soup I’ve ever had. Definitely recommend, and I’d even double the recipe to have leftovers for days. It’s THAT good!
That makes me so happy to hear! I love your tip about using a veggie chopper — such a smart way to keep the potatoes evenly cooked. I’m glad you and your neighbors enjoyed it so much, and doubling the recipe is always a good idea with this one!
My family loved this soup, even my picky four year old granddaughter enjoyed it!
I made it true to the original recipe. The bacon lends to the soup but does not overpower or diminish the potato’s flavor. I did not have chives on hand but I think they would add a nice enhancement. I served homemade buttermilk biscuits to accompany. We will enjoy this soup tomorrow for dinner as well, as leftovers.
That sounds wonderful! I’m so glad your family enjoyed it — especially your granddaughter! The bacon really does add the perfect touch without taking over. And homemade buttermilk biscuits sound like the best side. Thanks for sharing!
I made this tonight. 1/2 of recipe. It is the best potato soup I’ve ever had! So much flavor. My husband not a huge fan of potato soup and he had seconds and asked me to make it for family when they visit at thanksgiving! I served it with artisan bread buns, like mini artisan bread loaves. Delicious!! This recipe is now in my favorites book!!
That’s amazing! I love that it won your husband over — and serving it with artisan bread sounds perfect. So glad it’s made it into your favorites!
This is a wonderful recipe, I’m eating a bowl as i write this. I used half an onion and a large clove of garlic minced really well. I held back on the salt (only used 1 tsp) because the chicken stock i used was salty, and added maybe a quarter of a teaspoon of cayenne pepper. It already has been added to my keeper file! Thank you so much!!
I’m so glad you enjoyed it! Your tweaks sound perfect — love the touch of cayenne for a little kick. Thanks for sharing and for adding it to your keeper file!
I made this for the second time and it is so filling!! So good!! So much better than the “quick” potato soup recipe I used before! This is my go to from now on!!
Ahh that makes me so happy to hear! 🥰 Nothing beats a hearty homemade soup — I’m so glad it’s become your go-to! Thank you for sharing that! 🍲💛
Can you give me the measurements for 3 lbs of potatos versus 5?
I would suggest cutting the recipe in half. I know that I have had a lot of people do that.
Can you use diced frozen hash brown potatoes to save time??
Can you use frozen cubed hash brown potatoes for this recipe?
I have never tried that so I am unsure. But, if it works for you, I would love to know!
I’ve made this in my Dutch oven before and it was amazing!! How would you recommend making this in a slow cooker? I want to make it before work one day and let it sit if possible 🙂 thank you!
You can put everything in the slow cooker the night before and turn it on low.
Don’t add the cheese or sour cream until the potatoes are done cooking.
How many servings does this make? Looking to feed 6 adults as main meal
It will easily feed that many.