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!
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 tsp. garlic (minced)
- 1 small sweet onion (diced)
- 4 stalks celery (diced)
- 1 Tbsp. butter
- 32 oz. carton chicken or vegetable broth
- 1/4 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)
- 1/2 cup half & half
- salt & pepper to taste
Instructions
- 1
In a large dutch oven, (ad) saute' garlic, onion and celery with butter until soft.
- 2
Add chicken or vegetable broth and bring to a boil.
- 3
Add parsley.
- 4
Add potatoes, cover and simmer until soft (about 30 minutes).
- 5
Check frequently during cooking. Add water if needed to cover potatoes.
- 6
Turn off heat when potatoes are soft and add 1 cup of the milk. Stir and set aside.
- 7
In a separate saucepan, make a roux by adding melted butter and flour.
- 8
Stir over medium heat for 1 minute, then add the other cup of milk.
- 9
Whisk until smooth.
- 10
Slowly add shredded cheese, stirring constantly.
- 11
Mix in half and half and stir well.
- 12
Slowly pour cheese sauce into potatoes and stir until creamy.
- 13
Add salt and pepper to taste if desired.