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Dutch Oven Potato Soup

Dutch Oven Potato Soup Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon Gold potatoes, peeled and diced
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 1 medium carrot, peeled and diced
  • 3 garlic cloves, minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 4 cups chicken or vegetable broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • For serving: cooked crumbled bacon, shredded cheddar cheese, sliced green onions

Method
 

  1. Melt butter in a Dutch oven over medium heat. Add onion, celery, and carrot; cook 5 to 7 minutes until soft. Stir in garlic for 30 seconds.
  2. Sprinkle flour over vegetables; cook, stirring, 2 minutes. Slowly whisk in broth, scraping the bottom. Bring to a simmer.
  3. Add potatoes, bay leaf, salt, and pepper. Simmer until potatoes are fork-tender, 15 to 20 minutes. Remove bay leaf.
  4. Use an immersion blender to partially puree the soup, leaving plenty of chunks.
  5. Stir in milk and cream; heat through without boiling. Ladle into bowls and top with bacon, cheese, and green onions.

Notes

The soup thickens as it sits. Thin it out with a little broth or milk when reheating. For a dairy-free version, see the Variations above.