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Ina Garten Loaded Potato Soup

Ina Garten loaded potato soup is simmered until the potatoes are fork-tender, then mashed slightly for a thick, chunky texture. Finish each bowl with crisp bacon, sharp cheddar, sour cream, and scallions.
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Prep Time 20 minutes
Cook Time 37 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 733
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 8 oz bacon chopped
  • 3 tbsp unsalted butter
  • 1 yellow onion large, diced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 2.5 lb russet potatoes peeled and cut into 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream
For serving
  • 1.5 cups sharp cheddar cheese shredded
  • 0.75 cup sour cream
  • 0.5 cup scallions thinly sliced

Equipment

  • 1 6-quart Dutch oven

Method
 

Cook the soup
  1. In a 6-quart Dutch oven over medium heat, cook the bacon for 8 to 10 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and leave 2 tablespoons of drippings in the pot.
  3. Add the butter and onion to the pot and cook for 5 to 7 minutes, until softened.
  4. Stir in the garlic for 30 seconds, then stir in the flour for 1 minute.
  5. Gradually whisk in the chicken broth until smooth, then add the potatoes, salt, and pepper.
  6. Bring the soup to a boil over medium-high heat.
  7. Reduce the heat and simmer uncovered for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
  8. Mash some of the potatoes against the side of the pot for a chunky, thick soup.
  9. Stir in the heavy cream and cook over low heat for 2 to 3 minutes, until hot, without letting the soup boil.
Serve
  1. Ladle the soup into bowls and top with the crisp bacon, cheddar, sour cream, and scallions.

Notes

For a chunky, thick soup, mash only some of the tender potatoes against the pot. Refrigerate leftovers for up to 3 to 4 days; freezing is not recommended because the potatoes and cream can change texture. For a lighter option, use half-and-half in place of heavy cream.