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Ina Garten Loaded Potato Soup

Ina Garten Loaded Potato Soup is a creamy, silky potato soup with chunky Yukon gold pieces and a thick, velvety parmesan finish. Pancetta adds crisp, savory bites, while half-and-half and sour cream create a smooth, comforting texture.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Pancetta and soup base
  • 4 oz pancetta Use bacon or pancetta; diced.
  • 4 lb Yukon gold potatoes Peeled and cubed.
  • 2 cup yellow onions Diced.
  • 4 clove garlic Minced.
  • 4 cup chicken broth
  • 2 cup half-and-half
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 1 cup parmesan Grated.
  • 1 cup sour cream
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 fresh chives For serving, chopped.

Equipment

  • 1 Dutch oven

Method
 

Crisp the pancetta
  1. Cook the pancetta in a large pot until crispy, then remove and set aside.
  2. Keep the rendered fat in the pot so the onions sauté in the savory drippings.
Build the creamy soup
  1. Melt the butter in the same pot, then sauté the onions for 8 minutes until soft and golden.
  2. Add the garlic and cook for 1 minute, then whisk in the flour and cook for 2 minutes.
  3. Gradually whisk in the chicken broth and half-and-half, then bring the mixture to a simmer.
  4. Add the potatoes and cook for 20 minutes, until very tender.
Finish and serve
  1. Mash about half the potatoes in the pot to thicken the soup while keeping chunky pieces.
  2. Stir in the parmesan and sour cream until the soup is smooth.
  3. Season with kosher salt and black pepper, then serve topped with the crispy pancetta, chives, and extra parmesan.

Notes

Pro tip: whisk the broth and half-and-half in gradually so the roux stays smooth and thickens without lumps. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stovetop, adding a splash of broth if it thickens. Freezing is not recommended because dairy-based soups can separate after thawing. For a lighter option, swap half-and-half for evaporated milk to keep the creamy texture with less fat.