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Ina Garten Loaded Potato Soup

Ina Garten loaded potato soup is a creamy, silky soup with chunky Yukon gold potatoes, made by simmering in chicken broth and half-and-half, then thickened with a butter-and-flour roux. You’ll get crispy pancetta in every bowl, finished with parmesan, sour cream, fresh chives, and extra shaved cheese.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Pancetta or bacon
  • 4 oz pancetta or bacon diced
Yukon gold potatoes
  • 4 lb Yukon gold potatoes peeled and cubed
Yellow onions
  • 2 cup yellow onions diced
Garlic
  • 4 clove garlic minced
Chicken broth
  • 4 cup chicken broth
Half-and-half
  • 2 cup half-and-half
Unsalted butter
  • 4 tbsp unsalted butter
All-purpose flour
  • 4 tbsp all-purpose flour
Parmesan
  • 1 cup grated parmesan plus extra for serving
Sour cream
  • 1 cup sour cream
Kosher salt
  • 1 tsp kosher salt
Black pepper
  • 0.5 tsp black pepper
Fresh chives
  • 1 fresh chives for serving

Equipment

  • 1 Dutch oven

Method
 

Crisp the pancetta
  1. Cook the diced pancetta in a large pot over medium heat until crispy, about 8–10 minutes, then remove and set aside (leave the rendered fat in the pot).
Build the base
  1. Melt the unsalted butter in the same pot over medium heat, then sauté the diced yellow onions for 8 minutes until soft and golden.
  2. Add the minced garlic and cook for 1 minute, just until fragrant.
  3. Whisk in the all-purpose flour and cook for 2 minutes to remove the raw flour taste.
Simmer and thicken
  1. Gradually add the chicken broth and half-and-half while whisking constantly, then bring the soup to a simmer.
  2. Add the cubed Yukon gold potatoes and cook at a steady simmer for 20 minutes until very tender.
Finish and serve
  1. Mash about half the potatoes in the pot to thicken the soup while keeping it chunky.
  2. Stir in the grated parmesan and sour cream until the soup is smooth and creamy.
  3. Season with kosher salt and black pepper, then serve topped with crispy pancetta, fresh chives, and extra parmesan.

Notes

Pro tip: whisk the broth and half-and-half in gradually to prevent lumps before you add the potatoes. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat, stirring often. Freezing is not recommended because the dairy can separate when thawed and reheated. For a lighter option, use reduced-fat half-and-half and reduce the parmesan slightly to lower overall richness.