Hearty Potato Soup
Not all Potato Soup recipes are created equal and let me tell you, this is THE best recipe you will find. Is there anything better than a warm, hearty bowl of potato soup on a chilly day? This Dutch Oven Potato Soup is pure comfort food, made with simple, wholesome ingredients and bursting with rich, creamy flavors. Whether it’s a quick weeknight dinner or a cozy meal to share with friends and family, this soup will warm you from the inside out.
Why This Recipe Stands Out: This soup comes out full of flavor and with a rich, velvety texture every time!
If you know me, you already know I’m a Knorr bouillon girlie. Boxed broths? Not in my pantry! I find them to be pretty flavorless, and honestly, those bulky boxes just take up way too much space. That’s why I always keep Knorr bouillon on hand—it’s a game-changer! It even smells amazing, and unlike other bouillons, it packs so much flavor into every spoonful.
This soup doesn’t just rely on the bouillon to shine—it’s also about the technique. One big challenge with potato soups is making sure the cream cheese and sour cream don’t curdle.
Here’s my secret:
- Room Temperature is Key: Make sure both the cream cheese and sour cream are at room temperature before adding them to the soup.
- Prep the Cream Cheese: Cut the cream cheese into small cubes and give them a quick burst in the microwave to soften even more. This step ensures a smooth, creamy finish without any curdling mishaps.
The Ingredients You’ll Need
- Potatoes: The heart of this dish—russet potatoes are my go-to for their creamy, starchy texture.
- Butter and Flour: To create a velvety roux that thickens the soup perfectly.
- Broth and Milk: The backbone of the soup, enhanced with my beloved Knorr bouillon.
- Onion and Garlic: These add depth and an aromatic base to the dish.
- Cream Cheese and Sour Cream: The secrets to that rich, creamy texture.
- Seasonings: Salt, pepper, thyme, and of course, Knorr bouillon for maximum flavor.
Optional toppings: shredded cheese, crumbled bacon, green onions, or a dollop of sour cream for extra indulgence.
How to Make Dutch Oven Potato Soup
- Sauté and Simmer: Melt butter in your Dutch oven over medium heat. Sauté diced onions until soft and fragrant, then add minced garlic and cook for another minute.
- Cook the Potatoes: Add diced potatoes, water, and Knorr bouillon (or your preferred broth). Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are fork-tender.
- Make the Roux: In a small saucepan, melt butter and whisk in flour to create a roux. Slowly stir in milk, whisking constantly until smooth and slightly thickened.
- Add the Creamy Goodness: Gradually stir in the room-temperature cream cheese cubes and sour cream. Mix gently until fully incorporated and the soup is velvety smooth.
- Season and Serve: Taste and adjust the seasoning with salt and pepper. Ladle the soup into bowls and add your favorite toppings—crispy bacon, shredded cheese, or a sprinkle of green onions.
Pro Tips for the Best Potato Soup
- Flavor Boost: Knorr bouillon is my not-so-secret weapon for taking the flavor to the next level.
- Avoid Curdling: Always use room-temperature cream cheese and sour cream to keep the soup creamy and smooth.
- Make it Your Own: Love a loaded baked potato? Add extra cheese, bacon, and green onions for a “loaded potato soup” vibe.
Why I Love This Soup
This recipe is everything I want in a potato soup: simple, satisfying, and packed with flavor. It’s the perfect meal for those chilly nights when you just want something warm and cozy. And with the help of Knorr bouillon and a few careful steps, it turns out perfectly every single time.
Whether you’re cooking for your family or serving it to guests, this soup is a guaranteed crowd-pleaser. So grab your Dutch oven and give this recipe a try—you’ll see why it’s my absolute favorite. And don’t forget to let me know how it turns out—I’d love to hear about your spin on it!
Hearty Potato Soup
Ingredients
- 10 Tablespoons Butter
- 2/3 Cup Flour
- 4 Cups Whole Milk
- 2 Cups Heavy Cream
- 4 Cups Water
- 1 Tablespoon Knorr Chicken Bouillon Granules
- 5 Pounds Potatoes Yukon Gold
- 2 Cups Shredded Cheddar Cheese
- 1 Cup Sour Cream room temp
- 8 Ounces Cream Cheese cut into cubes, room temp
- 1 Pound Bacon Cooked and Diced
- 1 Tablespoon dried minced Onion
- 1 Tablespoon minced Garlic
- 1 Tablespoon Salt
- 2 Teaspoons Pepper
- 1 1/2 Tablespoon Parsley
- 1 Teaspoon Thyme
Instructions
- Cook the Bacon: In a large Dutch oven, fry the bacon until it’s crispy. Transfer the cooked bacon to a plate lined with paper towels to drain. Once cooled, break or cut the bacon into small pieces and set aside.
- Prepare the Roux: Heat a large Dutch oven over medium-high heat. Add 10 tablespoons of butter (I also always use some reserved bacon grease) to the pot. Stir in the flour, whisking to combine, and cook for about 2 minutes to remove the raw flour taste, stirring occasionally.
- Thicken the Base: Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens slightly.
- Add Liquid: Slowly whisk in water and bouillon. Simmer, so the bouillon dissolves, stirring well to combine.
- Cook the Potatoes: Add the diced potatoes to the liquid mixture and bring it to a gentle simmer. Stir the soup every few minutes to prevent sticking or burning on the bottom of the pot.
- Simmer Until Tender: Reduce the heat to low and continue simmering until the potatoes are tender, about 20–25 minutes. (Smaller potato pieces will cook more quickly.)
- Add the Creamy Elements: Once the potatoes are tender, stir in the herbs, spices, room-temperature cream cheese (cut into small chunks), sour cream, and shredded cheese. Mix well until the cream cheese has melted completely.
- Incorporate Bacon: Stir in the cooked bacon pieces. Taste the soup and adjust the seasoning with extra salt and pepper, if needed.
- Serve and Garnish: Ladle the soup into bowls or large mugs and serve warm. Add your favorite toppings, such as extra shredded cheese, green onions, or a dollop of sour cream, for a perfect finishing touch.
