Dutch Oven Potato Soup is an old fashioned recipe that’s loaded with red potatoes, cream, and cheddar cheese. It’s the best potato soup ever!
Why This Soup is Special
Momma taught me how to make classic Dutch Oven Potato Soup when I was just knee-high to a grasshopper (as we say down south). It was her go-to recipe when someone got sick or needed a little pick-me-up.
You can make this creamy soup in a crock pot or instant pot, but I love making it in a dutch oven like Momma used to do. It’s one of our family’s favorite soups because it’s an easy recipe with simple ingredients.
The Best Recipe!
Get out your cast iron dutch oven (ad) because most of the fixing, cooking and cleaning happens in one pot. It’s comfort food at its best!
The chunky potatoes cook in about 30 minutes, and the rest of the prep is easy. Pop some Southern Cornbread in the oven and you’ll have dinner on the table as quick as a snap!
Simple ingredients make the best recipes. There’s nothing complicated about this potato soup, which makes it the perfect recipe for beginners. See recipe card for quantities.
- garlic, onion, celery, butter
- chicken broth, dried parsley, red potatoes
- milk, butter, flour , sharp cheddar, half & half (or heavy cream)
- salt and black pepper to taste
Step by Step Instructions
1 – In a large dutch oven, saute’ garlic, onion and celery with butter until soft. Add chicken or vegetable broth and bring to a boil.
2 – Add dried parsley and red skin potatoes. Cover and simmer on low heat until tender (about 30 minutes).
3 – Check frequently during cooking. Add water if needed to cover potatoes. Turn off heat when they’re soft and add 1 cup of milk. Stir and set aside.
4 – In a separate saucepan, make a roux by adding melted butter and flour. Stir over medium heat for 1 minute, then add the other cup of milk. Whisk until smooth.
5 – Slowly add shredded sharp cheddar cheese, stirring constantly. Mix in half and half and stir well. Pour cheese sauce into pot and stir until creamy. Add salt and pepper to taste if desired.
Make Loaded Potato Soup!
You’ll love making this hearty soup on a cold winter day, or anytime in between. To make it a loaded potato soup recipe, simply add your favorite toppings after ladling it into bowls…
- sharp cheddar cheese
- green onions
- crispy bacon
- sour cream
If you make this delicious soup for your family they’ll be begging for more. If you make it for friends, they’ll bug you for weeks to give them the recipe!
Using red potatoes work best because the peelings are soft and don’t have to be peeled before cooking. You can also use russet potatoes or Yukon gold. However, if the skins are thick, you’ll need to peel them first.
Yes, it can, but the cream and cheese don’t thaw well. If you don’t mind a change in consistency, freeze it after it has cooled for up to 3 months in an air tight container.
To make this recipe in a crock pot, add all of the ingredients to a slow cooker except those required for the cheese sauce. Set it on a low setting for 8 hours. Mash potatoes with a potato masher or immersion blender and stir. Make cheese sauce in a saucepan as directed and pour it into the crockpot. Stir well and ladle into bowls.
More Soup Recipes
Loaded potato soup is so popular, it’s served at most chain restaurants like Panera, Chili’s, Outback and Cracker Barrel. However, it’s just one of many dutch oven recipes on Quiche My Grits!
Whether you make these delicious recipes in a dutch oven or crock pot, they’re perfect for soup season!
Dutch Oven Potato Soup
*See notes in blog post for detailed tips, photos and instructions.
- mixing spoons
- ¼ tsp. garlic minced
- 1 small sweet onion diced
- 4 stalks celery diced
- 1 Tbsp. butter
- 32 oz. carton chicken or vegetable broth
- ¼ tsp. dried parsley
- 10 medium red skin potatoes cubed (with skins left on)
- 2 cups milk (divided)
- 2 Tbsp. melted butter
- 1 Tbsp. flour
- 16 oz. sharp cheddar cheese shredded
- ½ cup half & half
- salt & pepper to taste
- In a large dutch oven, (ad) saute' garlic, onion and celery with butter until soft.
- Add chicken or vegetable broth and bring to a boil.
- Add parsley.
- Add potatoes, cover and simmer until soft (about 30 minutes).
- Check frequently during cooking. Add water if needed to cover potatoes.
- Turn off heat when potatoes are soft and add 1 cup of the milk. Stir and set aside.
- In a separate saucepan, make a roux by adding melted butter and flour.
- Stir over medium heat for 1 minute, then add the other cup of milk.
- Whisk until smooth.
- Slowly add shredded cheese, stirring constantly.
- Mix in half and half and stir well.
- Slowly pour cheese sauce into potatoes and stir until creamy.
- Add salt and pepper to taste if desired.
- Potato soup is best served immediately after cooking. Since it's cream based, it doesn't freeze well, but it can be kept in the refrigerator for several days afterwards.
- Use vegetable broth instead of chicken to make this soup vegetarian.
Nutrition info is an auto generated estimate.
Sharing is Caring! If you love my recipes, please SHARE with friends!