Imen This Ina Garten Loaded Potato Soup is a creamy and hearty recipe, which includes crispy bacon and sharp cheddar cheese. It’s the ultimate comfort food recipe, ready in about 30 minutes.
Ina Garten Loaded Potato Soup Ingredients
- 4 large potatoes (e.g., Russet or Yukon Gold), peeled and cubed
- ½ tsp salt, plus more to taste
- 8 oz bacon, cut into bite-sized pieces
- 4 Tbsp unsalted butter
- ½ medium onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 1/2 cups whole milk
- 2 1/2 cups chicken broth
- 1 cup cheddar cheese (mild or sharp), shredded
- ¾ cup sour cream
- ¼ tsp pepper, or to taste
- Green onions, chopped, for garnish
How To Make Ina Garten Loaded Potato Soup
- Boil the potatoes: Fill a stockpot with water, add ½ tsp salt and the cubed potatoes. Boil for 8–10 minutes until tender. Drain and set aside.
- Cook the bacon: In a Dutch oven, cook the bacon until crispy. Remove the bacon and leave 1 tablespoon of the grease in the pot.
- Saute onion and garlic: Add butter to the pot and sauté the onion until soft. Stir in garlic and cook for 1 more minute.
- Make the roux: Stir in flour and cook for 1 minute. Gradually whisk in milk and chicken broth. Bring to a gentle boil.
- Add the potatoes: Return the cooked potatoes to the pot. Season with more salt if needed and ¼ tsp pepper.
- Stir in cheese and sour cream: Mix in sour cream, shredded cheddar cheese, and half the bacon. Simmer, then remove from heat.
- Garnish and serve: Top with remaining bacon and chopped green onions.
Recipe Tips
- Can I use Yukon Gold or Russet potatoes? Yes, both types work well—Yukon Golds are creamier, while Russets are fluffier.
- How to make it thicker: Simmer longer after adding the flour or mash some of the potatoes in the soup.
- Can I use pre-cooked bacon? Yes, but freshly cooked bacon offers better flavor and texture.
- How to avoid curdling the sour cream: Stir it in off the heat or after lowering the temperature.
- Can I make it vegetarian? Skip the bacon and use vegetable broth instead of chicken broth.
What To Serve With Loaded Potato Soup
This soup pairs well with these simple sides:
- A crusty baguette or garlic bread
- Side Caesar or garden salad
- Grilled cheese sandwich
- Roasted vegetables
- Crackers or breadsticks
How To Store Loaded Potato Soup
Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Let cool completely, then freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge beforereheating.
Loaded Potato Soup Nutrition Facts
- Calories: 305 kcal
- Carbohydrates: 28g
- Protein: 11g
- Fat: 17g
- Saturated Fat: 9g
- Fiber: 2g
- Sugar: 4g
- Sodium: 580mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this soup ahead of time?
Yes, it reheats well—just store it in the fridge and reheat gently on the stove.
Why is my potato soup grainy?
Overcooked or improperly mashed potatoes can cause a grainy texture. Avoid overboiling.
Can I use heavy cream instead of milk?
Yes, for a richer version, substitute part or all of the milk with heavy cream.
Is it gluten-free?
Not as written. Use a gluten-free flour blend to thicken the soup if needed.
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Ina Garten Loaded Potato Soup
Description
A rich, creamy soup made with cheddar, bacon, and potatoes—pure comfort in a bowl.
Ingredients
Instructions
- Boil potatoes in salted water for 8–10 minutes. Drain and set aside.
- In a Dutch oven, cook bacon until crispy. Remove bacon and leave 1 Tbsp grease in pot.
- Add butter and sauté onion. Stir in garlic; cook 1 minute.
- Stir in flour, then gradually add milk and broth. Bring to a gentle boil.
- Add potatoes and season with salt and pepper.
- Stir in sour cream, cheese, and half the bacon. Simmer briefly.
- Garnish with remaining bacon and green onions before serving.
