Ina Garten Loaded Potato Soup Recipe

This Ina Garten Loaded Potato Soup Recipe is creamy and comforting, which uses russet potatoes and cheddar cheese. It’s the ultimate comfort food recipe, ready in just 50 minutes.

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Ina Garten Loaded Potato Soup Recipe Ingredients

• 4 large russet potatoes, peeled and cubed
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1 cup heavy cream
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper, to taste
• 6 slices cooked bacon, crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tablespoons chopped chives

How To Make Ina Garten Loaded Potato Soup

1. Sauté the aromatics: In a large pot, melt 3 tablespoons butter over medium heat. Add diced onion and cook for 5–7 minutes until soft. Stir in garlic and cook for 1 minute.
2. Simmer the potatoes: Add cubed potatoes and chicken stock. Bring to a boil, then lower heat and simmer for 20–25 minutes until the potatoes are tender.
3. Make the roux: In a separate saucepan, melt 2 tablespoons butter. Stir in flour and whisk constantly for 1–2 minutes until golden. Slowly whisk in 1 cup of hot soup liquid to form a paste, then add it back into the pot.
4. Blend the soup: Use an immersion blender to puree the soup until smooth. Or transfer in batches to a blender, blend carefully, and return to the pot.
5. Add the cream: Stir in heavy cream. Season with salt and black pepper to taste. Simmer for 5 more minutes—do not let it boil.
6. Garnish and serve: Ladle into bowls and top with cheddar, bacon, sour cream, and chives. Serve hot.

Recipe Tips

• Can I leave the soup chunky? Yes! For a heartier texture, blend only half the soup and leave some potato chunks.
• What’s the best potato to use? Russet potatoes break down beautifully for creamy soup, but Yukon golds also work well.
• Can I make this vegetarian? Use vegetable stock and skip the bacon, or replace it with plant-based bacon.
• How to thicken the soup more: Add extra flour to the roux or mash some of the potatoes before blending.
• Can I make it ahead? Yes, make and refrigerate for up to 3 days. Reheat gently on the stove before serving.

What To Serve With Loaded Potato Soup

This rich soup pairs well with:

1. Warm crusty bread or garlic toast
2. A green salad with vinaigrette
3. Grilled cheese sandwiches
4. Roasted vegetables
5. Crackers or breadsticks

How To Store Loaded Potato Soup

Refrigerate: Store in an airtight container for up to 3–4 days.

Freeze: Freeze without toppings in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat: Warm on the stove over medium-low heat, stirring often.

Loaded Potato Soup Nutrition Facts

• Calories: ~420 per serving
• Carbohydrates: ~28g
• Protein: ~12g
• Fat: ~30g
• Saturated Fat: ~15g
• Sodium: ~550mg
• Fiber: ~3g

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I use milk instead of heavy cream?
Yes, but the soup will be slightly less rich. Whole milk works best for a creamy consistency.

Is it okay to use leftover mashed potatoes?
Yes! Add them toward the end of cooking and blend as desired.

Do I have to use an immersion blender?
No, a regular blender works—just blend in batches and be cautious with hot liquids.

What cheese is best for topping?
Sharp cheddar gives the best flavor, but Monterey Jack or gouda are also delicious options.

Try More Recipes:

• Ina Garten Chicken Ramen Noodle Soup Recipe
• Ina Garten Cucumber Soup Recipe
• Ina Garten Carrot Ginger Soup Recipe