Anabelle Mclean Ina Garten’s Loaded Potato Soup is a comforting and hearty dish that’s perfect for a cozy meal. Creamy and rich, this soup is packed with tender potatoes, and crisp bacon, and topped with classic loaded potato garnishes like cheddar cheese, sour cream, and chives. It’s an irresistible way to turn simple ingredients into a decadent meal.
What is Ina Garten Loaded Potato Soup?
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.
Other Popular Recipes
- Ina Garten Summer Minestrone Soup
- Ina Garten Roasted Red Pepper Soup
- Barefoot Contessa Black Bean Soup
Reasons to Try Ina Garten Loaded Potato Soup
- Rich and Creamy: Perfect for a hearty, satisfying meal.
- Customizable Toppings: Personalize with your favorite flavors.
- Great for Leftovers: Tastes even better the next day.
- Simple Ingredients: Made with pantry staples and fresh produce.
Ingredients Needed to Make Ina Garten Loaded Potato Soup
- 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 to Prepare Ina Garten Loaded Potato Soup
- 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.
What Goes Well With Ina Garten Loaded Potato Soup?
- Crusty Bread: Perfect for dipping into the creamy soup.
- Simple Salad: Adds a refreshing contrast to the rich flavors.
- Roasted Vegetables: Complements the soup with additional textures.
- Hot Tea or Apple Cider: A cozy beverage pairing.
Key Tips for Making Ina Garten Loaded Potato Soup
- Use Russet Potatoes: They provide the best creamy texture for the soup.
- Don’t Skip the Roux: It helps thicken the soup and create a smooth consistency.
- Blend Carefully: For a chunkier soup, blend only half of the mixture and leave some potato pieces intact.
- Customize the Toppings: Add avocado, jalapeños, or even diced ham for variety.
- Make It Vegetarian: Use vegetable stock and skip the bacon for a vegetarian-friendly version.
Creative Variations of Ina Garten Loaded Potato Soup
- Add Spices: Stir in smoked paprika or cayenne pepper for a smoky or spicy kick.
- Include Veggies: Add corn, carrots, or celery for extra texture and flavor.
- Cheesy Twist: Stir in extra shredded cheese for an ultra-cheesy soup.
- Bacon Alternative: Use turkey bacon or crumbled sausage as a topping.
- Lighter Version: Swap heavy cream with half-and-half or Greek yogurt for a lighter option.
Storage Guidelines for Ina Garten Loaded Potato Soup
- Refrigerate leftovers: Store them in an airtight container in the refrigerator for up to 3 days.
- Freeze for Later: Cool completely and freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat Gently: Warm on the stovetop over low heat, stirring occasionally, to avoid curdling.
Nutrition Value
- Calories: ~350 per serving
- Protein: 10g
- Carbohydrates: 35g
- Fats: 20g
- Fiber: 3g
- Vitamin C: ~20% of the daily value
- Calcium: ~15% of the daily value
Wrapping Up
Ina Garten’s Loaded Potato Soup is the perfect blend of comfort and indulgence. With its creamy texture, hearty toppings, and rich flavors, this soup is sure to become a family favorite.
Try this recipe and enjoy a bowl of warmth and deliciousness!
More Ina Garten Recipe
- Ina Garten Yogurt Mint Sauce
- Ina Garten Cucumber Soup
- Ina Garten Lemon Chicken Breasts
- Ina Garten Lobster Bisque
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.
