Go Back

Ina Garten Loaded Potato Soup

Ina Garten loaded potato soup with silky cream and chunky Yukon gold potatoes, finished with crispy pancetta, chives, and shaved parmesan. A stovetop roux thickens the broth for a smooth, spoon-coating texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Loaded potato soup base
  • 4 oz pancetta Dice for crisping.
  • 4 lb Yukon gold potatoes Peel and cube; mash about half.
  • 2 cup yellow onions Dice for sautéing.
  • 4 clove garlic Minced.
  • 4 cup chicken broth Use for simmering and thickening.
  • 2 cup half-and-half Add gradually to prevent lumps.
  • 4 tbsp unsalted butter For the roux.
  • 4 tbsp all-purpose flour Cook 2 minutes with butter.
  • 1 cup parmesan Grated; stir in for creaminess.
  • 1 cup sour cream Add after mashing.
  • 1 tsp kosher salt Season to taste.
  • 0.5 tsp black pepper Season to taste.
  • fresh chives Chopped for serving.
  • extra parmesan For topping.

Equipment

  • 1 Dutch oven

Method
 

Crisp the pancetta
  1. Cook the pancetta in a large Dutch oven until crispy, then remove and set aside.
  2. Leave the rendered fat in the pot for sautéing the onions.
Build the creamy base
  1. Melt the butter in the same Dutch oven over medium heat, 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 add the chicken broth and half-and-half, whisking constantly, then bring the mixture to a simmer.
Cook, thicken, and finish
  1. Add the cubed potatoes and simmer for 20 minutes until very tender.
  2. Mash about half the potatoes, then stir in the parmesan and sour cream until smooth.
  3. Season with kosher salt and black pepper, then serve topped with crispy pancetta, fresh chives, and extra parmesan.

Notes

Pro tip: whisk the broth and half-and-half in gradually after cooking the flour so the soup stays silky with no lumps. Store leftovers in the fridge up to 3 days; rewarm gently on the stove, adding a splash of broth if needed. Freezing is not recommended because the cream can break when thawed. For a lighter option, swap half-and-half for evaporated skim milk while keeping the rest the same.