Ina Garten Loaded Potato Soup Recipe

This Ina Garten Loaded Potato Soup Recipe is the kind of soup that actually fills you up. Most loaded potato soups I have tried are either watery and thin or so thick they taste like pureed mashed potatoes sitting in a bowl. The key in this version is the roux added partway through cooking, which gives the broth body without making it dense. The cream goes in at the end so it stays fresh-tasting rather than cooking down into something heavy.

What makes this different from a basic potato soup is how the toppings work. The cheddar, bacon, sour cream, and chives are not just finishing touches — they are part of the recipe. The bacon brings salt and crunch against the smooth soup, the sharp cheddar melts into the surface and adds depth, and the sour cream cuts through the richness of the heavy cream underneath. Every spoonful has the full picture.

Blending is where this soup either comes together or falls apart. A full blend gives you a silky smooth base, but the better move is to blend about three quarters of the soup and leave the rest with some potato chunks. You get creaminess plus texture in the same bowl, which is closer to what a loaded potato actually feels like. If you enjoy hearty Ina Garten comfort food, her Beef Stew Recipe follows the same slow-built flavor approach and is worth making alongside this one.

Ina Garten Loaded Potato Soup Recipe Ingredients

• 4 large russet potatoes, peeled and cubed
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1 cup heavy cream
• 3 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper, to taste
• 6 slices cooked bacon, crumbled
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 2 tablespoons chopped chives

How To Make Ina Garten Loaded Potato Soup

1. Saute the aromatics: In a large pot, melt 3 tablespoons of butter over medium heat. Add the diced onion and cook for 5 to 7 minutes until soft and translucent. Stir in the garlic and cook for 1 more minute.
2. Simmer the potatoes: Add the cubed potatoes and chicken stock to the pot. Bring to a boil, then reduce the heat to low and simmer uncovered for 20 to 25 minutes until the potatoes are completely tender and a fork goes through easily.
3. Make the roux: In a separate small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and stir constantly for 1 to 2 minutes until the mixture turns golden and smells slightly nutty. Ladle about 1 cup of hot soup liquid into the roux while whisking, then pour the whole mixture back into the soup pot and stir well.
4. Blend the soup: Use an immersion blender to blend most of the soup directly in the pot, leaving some potato chunks for texture. Alternatively, transfer the soup in batches to a blender, blend carefully with the lid vented, and return to the pot.
5. Add the cream: Stir in the heavy cream. Taste and season generously with salt and freshly ground black pepper. Simmer on low heat for 5 more minutes. Do not let the soup boil after adding the cream.
6. Garnish and serve: Ladle the soup into bowls and top each serving with shredded cheddar, crumbled bacon, a spoonful of sour cream, and chopped chives. Serve immediately while hot.

Recipe Tips

• Do not over-blend: Blending all the potatoes turns the soup gluey as the starch releases fully. Leave a quarter of the soup unblended for a better texture and a more rustic look in the bowl.
• Use russet potatoes: Russets have a higher starch content than waxy potatoes and break down beautifully for a creamy base. Yukon golds also work and give a slightly more buttery flavor.
• Cook the roux properly: Do not skip the 1 to 2 minutes of cooking the flour in butter. Raw flour tastes starchy. Cook it until it smells like biscuits before adding any liquid.
• Add cream off the heat: Heavy cream can curdle if it hits a full boil. Bring the soup to a low simmer first, then stir in the cream and keep the heat gentle from that point.
• Prep toppings ahead: Cook and crumble the bacon and shred the cheddar before you start the soup. That way everything is ready when the soup comes off the heat and you can serve immediately.

What To Serve With Loaded Potato Soup

This soup is filling enough to be a full meal on its own, but a few things round it out nicely. Warm crusty bread or garlic toast is the most natural pairing — you need something to drag through the bottom of the bowl. A simple green salad with vinaigrette adds freshness and cuts through the richness. Grilled cheese sandwiches make this a proper comfort food dinner. If you are building out a full meal, the Ina Garten Scalloped Potatoes and Ham Recipe shares the same comfort food spirit if you want a side that leans into the potato theme. For something lighter alongside, the Ina Garten Greek Salad Dressing tossed over romaine keeps things balanced.

How To Store Loaded Potato Soup

Store leftover soup without toppings in an airtight container in the refrigerator for up to 3 to 4 days. The soup will thicken as it cools — add a splash of chicken stock or water when reheating and stir over medium-low heat until warmed through. Freeze the soup in sealed containers without any dairy toppings for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove. Add the cheddar, bacon, sour cream, and chives fresh each time you serve.

FAQs

Can I use milk instead of heavy cream?

Yes, whole milk works and keeps the soup lighter. The texture will be slightly thinner and less rich but still creamy. Avoid low-fat milk as it can make the soup taste flat.

Can I use leftover mashed potatoes?

Yes. Stir them into the pot after cooking the aromatics, thin with chicken stock to your preferred consistency, and simmer for 10 minutes. Skip the blending step.

Do I have to use an immersion blender?

No. A regular countertop blender works fine — blend in batches, fill it no more than halfway with hot soup, and vent the lid slightly to let steam escape. Hold the lid down firmly with a folded kitchen towel.

What cheese works best for topping?

Sharp cheddar gives the strongest flavor contrast. Monterey Jack melts more smoothly if you want a milder finish. Smoked gouda adds a layer of smokiness that pairs well with the bacon.

Nutrition

• Calories: 420 kcal
• Protein: 12 g
• Fat: 30 g
• Carbohydrates: 28 g
• Fiber: 3 g
• Sodium: 550 mg