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.
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
Instructions
- Add bacon and onion to a cast iron Dutch oven.
- Cook on medium heat until the onion is translucent and bacon is crispy.
- Add chicken stock to deglaze the pot. Make sure to scrape the bacon bits from the bottom.
- Peel and cut potatoes and cook in the microwave on high for five minutes, until fork tender.
- Add potatoes and remaining ingredients to the pot.
- Simmer on medium heat for 30 minutes.
Notes
- 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.
Tried this recipe?Let us know how it was!