This recipe is adapted from the Disney Food Blog. This is the loaded baked potato soup that is sold in Disneyland's Carnation Cafe. Now you can enjoy it wherever you cook dutch oven food.  Diet fare this is not. It's decadence in a bowl.

Ingredients

• 1 lb bacon, roughly chopped
• 1 medium yellow onion, diced
• 1 large carrot, peeled and diced
• 3/4 cup diced celery
• 4 large Russet potatoes, peeled and diced
• 4 medium red potatoes, diced
• 1/4 cup flour
• 2 cups chicken or vegetable stock
• Coarse salt, freshly-ground pepper, to taste
• 4 cups heavy whipping cream
• Optional garnishes: chopped chives, sour cream, shredded cheddar and Monterey Jack cheese

Preparation
In a 12-inch dutch oven over a full spread of briquettes, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Remove from heat,  whisk in flour and stir constantly over residual heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Return to heat, bring the soup to a simmer, and cook for 25 minutes with 10-12 briquettes bottom heat and 12-14 briquettes top heat or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
Adjust thickness by adding extra stock. Soup should have a creamy consistency.
Season to taste and garnish with toppings.

Doubled, this recipe just fits in a 12-inch dutch oven. It's really simple, but has a lot of flavor.

Ingredients

• 1 pound kielbasa sausage, cut into 1/2-inch pieces
• 1 Tablespoon butter
• 1 14-oz can beef broth
• 1 10.75-oz can tomato soup
• 1 1/2 cups water
• 3 cups shredded cabbage
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 cup sour cream

Preparation
In a 10-inch dutch oven over a full spread of briquettes, cook sausage in butter until brown. Add broth, tomato soup, and water. Stir in cabbage, onion, and bell pepper and season with salt and pepper. Bring to a boil, then reduce heat and simmer with 8-10 briquettes bottom heat and 12-14 briquettes top heat for 45 minutes or until flavors are well blended. Stir in sour cream and heat through just before serving.

Apples would probably go quite well, raspberries as well.

That looks good!

Old Dominion Iron Chefs had our Mexican DOG( Dutch Oven Gathering) yesterday this is the dessert i made for it. Next time i make it i will add some fresh fruit.

Ingredients
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey

Directions
1.Preheat dutch oven to 350 degrees F (175 degrees C). Prepare 12 inch dutch with cooking spray or dutch oven liner.
2.Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3.Unroll the cans of crescent roll dough. Press one piece into the bottom of a 12 inch dutch oven. Evenly spread the cream cheese mixture into the dutch oven, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4.Bake until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before serving.

All-purpose flour unless otherwise specified.