Ina Garten Loaded Potato Soup Recipe
Loaded Potato Soup is a rich and creamy soup made with potatoes, onions, and chicken stock, blended to perfection and garnished with toppings like cheese, bacon, and sour cream. Ina Garten’s version adds her signature touch of elegance while keeping the recipe approachable and comforting.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 6
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: American
Ingredients
- Russet potatoes – 4 large, peeled and cubed
- Yellow onion – 1 medium, diced
- Garlic – 2 cloves, minced
- Chicken stock – 4 cups
- Heavy cream – 1 cup
- Unsalted butter – 3 tbsp
- All-purpose flour – 2 tbsp
- Salt and freshly ground black pepper – to taste
- Cooked bacon – 6 slices, crumbled
- Shredded cheddar cheese – 1 cup
- Sour cream – ½ cup
- Chives – 2 tbsp, chopped
Instructions
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 5-7 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
- Cook the Potatoes: Add the cubed potatoes and chicken stock to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
- Make a Roux: In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until golden. Slowly whisk in 1 cup of the soup liquid from the pot to form a thick paste, then return this mixture to the pot.
- Blend the Soup: Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend carefully, then return it to the pot.
- Add Cream: Stir in the heavy cream and season with salt and pepper to taste. Simmer for 5 minutes, but do not boil.
- Serve and Garnish: Ladle the soup into bowls and top with shredded cheddar cheese, crumbled bacon, sour cream, and chopped chives. Serve hot.