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–+ servings
three bowls of old fashioned potato soup dutch oven topped with chopped bacon, fresh chives, shredded cheddar cheese and three spoon and two glasse full or sparkling water and sprigs of fresh rosemary

Loaded Potato Soup Dutch Oven

Genevieve Jerome
Loaded Potato Soup Dutch Oven is sure to bring comfort and ease after a stressful workday. I’ve got you covered with my Easy Loaded Bacon Potato Cheddar Soup with chives. This delicious soup is hearty, cheesy, and tastes amazing! Made with crispy bacon, onion, Yukon Gold Potatoes, heavy cream, chives, and loads of sharp cheddar cheese, this is one easy recipe that you’ll want to add to your weekly rotation!
5 from 59 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner recipes, Dinner, Easy Dinners, Easy recipes, soup recipes, healthy recipes
Cuisine American
Servings 6 People
Calories 621 kcal

Equipment

Ingredients
  

  • 1 package nitrate-free bacon
  • 1 whole yellow onion, copped
  • 2 cloves garlic, chopped
  • 8 Yukon Gold potatoes, divided into fours or four large diced Russet potatoes
  • 32 ounces beef stock or chicken stock
  • 2 cups Heavy Cream
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 2 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 bunch chopped fresh chives
  • 2 cups shredded sharp cheddar cheese

Instructions
 

  • Remove bacon from the package, chop it into smaller pieces, and cook the bacon. This will ensure the bacon cooks evenly. In a Dutch Oven, sauté the chopped bacon over medium heat for 7 minutes, or until crispy. Transfer to a bowl using a slotted spoon (set aside) and leave the bacon grease in the Dutch oven.
  • Saute the chopped red onion and garlic over medium heat in the bacon grease for 6 minutes. 
  • Add the potatoes, bone broth, and heavy cream and bring to a boil. Next, add the spices, garlic salt, black pepper, onion powder, and paprika.  
  • Reduce heat and simmer until the potatoes are very soft. Halfway through cooking, use a potato smasher to mash up the potatoes to make the soup thick and creamy. Simmer the soup on low heat for 30-40 minutes.
  •  Add the shredded sharp cheddar cheese and simmer for another 5 minutes.
  • Top the soup with the crispy bacon bits, fresh chopped chives, and more shredded cheese. Add sea salt and black pepper to taste. You can also top with a dollop of sour cream for an even more creamy texture.

Notes

 
Top Tips For The BEST Potato Soup Recipe
  • Don't drain the bacon fat from the pan. Bacon fat is liquid gold and makes this dairy-based soups taste even better! Home soup is the best. The potato mixture in this soup is thick, creamy, and consistent.
  • Storage for homemade potato soup: Store leftovers in a glass airtight container in the fridge for up to two days.
  • This loaded potato soup recipe freezes well!
  • You could also use a slow cooker for this recipe if you don't have a Dutch Oven but we like to keep this easy potato soup recipe easy so we use a Dutch Oven to ensure faster, more even cooking.

Nutrition

Serving: 1cupCalories: 621kcalCarbohydrates: 3gProtein: 29gFat: 55gSaturated Fat: 26gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 128mgSodium: 400mgPotassium: 357mgFiber: 1gSugar: 1gVitamin A: 814IUVitamin C: 12mgCalcium: 559mgIron: 1mg
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