Dutch Oven Potato Soup

Enjoy the ultimate creamy delight of this Dutch Oven Potato Soup. Savor every spoonful of hearty potatoes, simmered to perfection with savory spices and a touch of cream.

Soup isn’t necessarily the first meal to come to mind when you think of camping. Typically, during camping season, the weather is hot.

Not exactly soup season. But you know what I think? I think homemade soup is the ultimate comfort food any time of year.

Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!

Today, I am sharing a delicious dutch oven potato soup recipe with you (a large dutch oven is a staple in our camping kitchen). This recipe is a great option for those of us who tend to start our camping season early and end it late, when the mornings and evenings can be quite cool.

It also only needs a few basic ingredients. You probably have them on hand already.

This soup would be great served with our camp cooker garlic bread!

Serve this potato soup up with some cheddar biscuits on the side, for the perfect cold weather meal, while out camping or at home. Check out the full recipe below.

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Camping Essentials for Dutch Oven Recipes

• I love using this Lodge Cast Iron Skillet for all of my sauteing.
• These silicone tongs are perfect for flipping and grasping hot food.
• This 9QT Overmont Dutch Oven is my favorite for one pot style meals over the fire.
• These long handled wooden utensils make stirring easy and they don’t melt or get too hot!
• This cast iron scrubber set is perfect for safely cleaning your cast iron.
• I also like to have parchment paper and paper towels on hand.

Dutch Oven Potato Soup

Ingredients

• 2 cups potatoes, peeled and cubed
• 1 can corn niblets, drained
• 1 can cream of chicken soup
• 5 slices of bacon
• 1 large white onion, diced
• 1 1/4 cup milk
• 1 cup sour cream
• 1 cup chicken stock
• Salt & black pepper

Directions

1. Add bacon and onion to a cast iron dutch oven.

2. Cook on medium heat until the onion is translucent and bacon is crispy.

3. Add chicken stock to deglaze the pot. Make sure to scrape the bacon bits from the bottom.

4. Peel and cut potatoes and cook in the microwave on high for five minutes, until fork tender. (I do this at home and then pack the pre-cooked potatoes for camping).

5. Add potatoes and remaining ingredients to the pot.

6. Simmer on medium heat for 30 minutes.

Alternative Ingredients

• Use heavy cream instead of milk.
• If you are concerned about additional salt in your diet, use a low-sodium chicken broth.
• Bay leaf, garlic powder, fresh herbs, thyme sprigs, or red pepper flakes could be added.
• Sharp cheddar cheese or mozza cheese would be a great addition!
• Make this into loaded baked potato soup by using your favorite toppings, like sliced green onions, bacon pieces, and extra cheese. 

Tips and Tricks

• Save yourself some prep and cooking time by using leftover baked potatoes or mashed potatoes in this easy recipe.
• Use whole milk for a creamier soup.
• We like to double and triple this recipe whenever possible.
• Depending on how large you make your potato chunks, the total cook time for the soup may need to be adjusted.
• Store any leftover potato soup in an airtight container, refrigerated, for up to 3 days.

Whether you decide to make this delicious soup in a crock pot, on the stove top, or over a campfire, everyone is going to love it. What are some of your favorite soup recipes?

If you love this dutch oven potato soup recipe, please give it a five-star review and share it on Facebook or Pinterest so others can enjoy too.