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Dutch Oven Potato Soup

Creamy, one-pot Dutch oven potato soup loaded with tender Yukon Gold potatoes, crispy bacon, sharp cheddar, sour cream, and cream cheese.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Serving Size 12 servings

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.