Ina Garten Loaded Potato Soup Recipe
This Ina Garten Loaded Potato Soup Recipe is warm, creamy and very comforting. It tastes rich but feels simple. I love making this soup on cold days.
Ingredients
- Russet potatoes 4 large, peeled and diced
- Butter 4 tablespoons
- Onion 1 medium, chopped
- Garlic 2 cloves, minced
- All-purpose flour 3 tablespoons
- Chicken broth 4 cups
- Heavy cream 1 cup
- Milk 1 cup
- Cooked bacon 6 slices, crumbled
- Cheddar cheese 1½ cups, shredded
- Sour cream ½ cup
- Salt 1 teaspoon
- Black pepper ½ teaspoon
- Green onions ¼ cup, sliced
Instructions
Cook the Potatoes
- Place diced potatoes in a pot. Cover with water. Boil until fork tender. Drain well and set aside.
Cook Onion and Garlic
- Melt butter in the same pot. Add onion and garlic. Cook until soft and fragrant.
Add Flour
- Sprinkle flour over onions. Stir well. Cook for one minute to remove raw flour taste.
Add Broth
- Slowly pour chicken broth. Stir constantly. This helps avoid lumps and keeps soup smooth.
Add Milk and Cream
- Pour milk and cream into the pot. Stir gently. Let the soup warm without boiling.
Add Potatoes
- Add cooked potatoes to the soup. Stir well. Mash lightly for a thick texture.
Season the Soup
- Add salt and black pepper. Taste and adjust seasoning as needed.
Add Cheese and Bacon
- Stir in shredded cheese and bacon. Cook until cheese melts fully.
Finish with Sour Cream
- Turn off heat. Stir in sour cream gently. This adds rich flavor.
Garnish and Serve
- Ladle soup into bowls. Top with green onions and extra cheese if desired.
Notes
- Use russet potatoes for the best creamy texture
- Mash some potatoes, not all, for thickness
- Warm milk before adding to prevent curdling
- Use freshly shredded cheese for better melting
- Taste before serving and adjust salt