Dutch Oven Potato Soup
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!
Servings: 6
Calories: 690kcal
Equipment
Ingredients
- 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
Instructions
POTATO MIXTURE
- 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.
CHEESE SAUCE
- 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.
MIX TOGETHER
- Slowly pour cheese sauce into potatoes and stir until creamy.
- Add salt and pepper to taste if desired.
Notes
- 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
Calories: 690kcal | Carbohydrates: 68g | Protein: 29g | Fat: 37g | Saturated Fat: 23g | Sodium: 1238mg | Potassium: 1867mg | Fiber: 7g | Sugar: 11g | Vitamin C: 32mg | Calcium: 704mg | Iron: 3mg