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I think we can all agree that cooking and decorating are some of the highlights of the holiday season! Today, I want to share a yummy creamy potato soup recipe featuring Le Creuset. Cool fall weather, begs for a delicious bowl of soup. Elevate your’s by cooking it and serving it in a beautiful Le Creuset dutch oven! This luxury kitchen brand has been bringing joy to kitchens and tables since 1925. They pride themselves in being the first to offer colorful, quality bakeware for your home.
I love that their pieces last for generations and bring personality into your kitchen while helping you prepare the highest quality dishes for your loved ones. You all know I love white dishes and serving pieces. They serve as a beautiful backdrop to add any pop of color to your home. Le Creuset pieces come in several beautiful colors to help you add the perfect color to match your personal style. Right now, you can save 20% when you buy any 3 of these pieces.
To serve my creamy potato soup, I chose to use my Artichaut Le Creuset for a fun fall feast.
Creamy Potato Soup Recipe Featuring Le Creuset
Use your dutch oven as decor. I like to leave mine on my stove as decor year round. Switch out the color to match your color scheme. Mine is the 7.25 quart. This is my favorite size for soups, sauces noodles and warm drinks. It also makes a wonderful serving dish for hot coco or cider. If you’d rather have a gold knob for your handle, they have one here.
Look at how gorgeous my dutch oven looks styled in a pretty buffet with my potato soup! I love the fun color pop it adds. Serve your soup in these white beaded bowls with these cute white napkins.
Creamy Potato Soup Recipe
This is a family favorite. It is delicious served in a bowl or bread bowl. We love to dip yummy bread or rolls in our’s. A round cutting board makes a beautiful serving dish for your bread.
Creamy Potato Soup Recipe
Ingredients
- 4 large baking potatoes
- 2/3 cup butter
- 2/3 cup flour
- 6 cups 2% milk
- 1 tsp salt
- 1/2 tsp pepper
- 4 chopped green onions
- 12 slices cooked, crumbles bacon
- 1 1/4 cup shredded cheddar cheese
- 8 oz sour cream
Instructions
- Wash, dry and prick potatoes with a fork.
- Bake at 400 degree for one hour.
- Let cool.
- Cut in half lengthwise and scoop out pulp into a bowl, slightly mash and set aside.
- Cook and crumble bacon.
- Melt butter in saucepan over low heat.
- Add flour, stirring with whisk until smooth.
- Cook for about one minute, stirring constantly.
- Gradually add milk and cook over medium heat, stirring constantly until mixture is this and bubbly.
- Add potato pulp, salt, pepper, green onion, bacon and cheese.
- Cook until thoroughly heated.
- Stir in sour cream.
- Add extra milk if too thick.
- Serve in bowl or bread bowl.
