Ina Garten’s Cozy Loaded Potato Soup Recipe That Warms Hearts

Ina Garten loaded potato soup represents the ultimate comfort food for chilly evenings and hearty gatherings.

Cold weather calls for rich, satisfying dishes that warm both body and spirit.

Hearty soups like this one transform simple ingredients into something magical and memorable.

Creamy textures blend seamlessly with robust flavors that dance across your palate.

Rustic cooking techniques elevate basic ingredients into extraordinary culinary experiences.

Home cooks appreciate recipes that feel simultaneously sophisticated and approachable.

Each spoonful promises a delightful balance of smooth, velvety goodness and rustic charm: prepare to fall in love with this soul-soothing creation.

Why Ina Garten Loaded Potato Soup Is So Comforting

• Indulge in Comfort Flavors: This loaded potato soup delivers ultimate comfort with its rich, creamy texture and classic bacon-cheese combination that warms you from the inside out.
• Quick and Easy Weeknight Wonder: Prepare this delicious soup in under 30 minutes, making it a perfect solution for busy families craving a hearty meal without spending hours in the kitchen.
• Customize Your Comfort: Easily adaptable with optional toppings like extra cheese, green onions, or a dollop of sour cream, allowing everyone to create their perfect bowl of soup.
• Restaurant-Quality at Home: Recreate a restaurant-style soup with professional techniques like creating a perfect roux and layering flavors through carefully sautéed ingredients, bringing gourmet cooking right to your dining table.

What You’ll Need for Loaded Potato Soup

• Potatoes: Creamy, hearty base of the soup with a soft, comforting texture. Russet or Yukon Gold work best for optimal smoothness.

• Bacon, Chicken Broth: Rich, savory flavor enhancers with deep umami notes. Choose thick-cut bacon for maximum crispiness and flavor.
• Sour Cream: Adds tangy richness and smooth consistency to the soup. Full-fat version provides best texture.

• Onion, Garlic: Aromatic base that provides depth and complexity to the soup's flavor profile. Fresh ingredients preferred for maximum taste.
• Cheddar Cheese: Sharp, melty component that adds creamy texture and bold cheese flavor. Sharp or extra-sharp varieties recommended.
• Green Onions: Fresh, light garnish that provides color and subtle onion bite. Bright green tops indicate freshness.

• Butter, Flour, Milk: Classic roux combination creating a silky, thick soup base. Whole milk ensures richness and smooth consistency.
• Salt, Black Pepper: Essential seasoning that balances and elevates all other ingredients. Freshly ground pepper offers more intense flavor.

Steps to Make Ina’s Loaded Potato Soup

Step 1: Prepare Potatoes

• Grab a stockpot and fill with water
• Add salt
• Place potatoes in water
• Cook for 8-10 minutes until fork-tender
• Drain and set potatoes aside

Step 2: Crisp the Bacon

• Use a Dutch oven to cook bacon until crispy
• Remove bacon from pot
• Keep 1 tablespoon of bacon grease in pot

Step 3: Saute Aromatics

• Add butter to bacon grease
• Ingredients for sauteing
• Onions
• Garlic
• Cook until onions are soft and garlic is fragrant

Step 4: Create Soup Base

• Sprinkle flour into pot
• Whisk in
• Milk
• Chicken broth
• Bring to gentle boil

Step 5: Combine Ingredients

• Add drained potatoes to pot
• Season with
• Salt
• Black pepper
• Adjust seasoning to taste

Step 6: Finish the Soup

• Stir in
• Sour cream
• Shredded cheddar cheese
• Half of cooked bacon
• Simmer briefly
• Remove from heat

Step 7: Serve and Garnish

• Top with remaining bacon
• Sprinkle chopped green onions
• Serve hot and enjoy!

Best Tips for Creamy and Chunky Texture

• Achieve Potato Perfection: Select medium-sized Yukon Gold potatoes for the best texture and flavor in your soup.
• Bacon Brilliance: Render bacon in a separate pan to maximize its crispiness and extract maximum flavor before adding to the soup.
• Smooth Sailing Technique: Gradually whisk in milk and broth to create a silky, lump-free base that coats your spoon beautifully.
• Season with Confidence: Taste as you go, adjusting salt and pepper to bring out the rich, comforting flavors of the soup.
• Garnish Like a Pro: Top with extra crispy bacon bits, fresh chives, and a dollop of sour cream for a restaurant-worthy presentation.

Storage Know-How for Potato Soup

• Airtight Containers: Transfer cooled soup to glass or high-quality plastic containers with secure lids. Avoid wide-mouth jars that might cause freezer burn or flavor contamination.
• Temperature Control: Always refrigerate soup within 2 hours of cooking to prevent bacterial growth. Position containers in the coldest part of the refrigerator, typically the back shelf.
• Freezing Strategy: Portion soup into individual servings before freezing. Leave about an inch of space at the top of each container to allow for expansion. Label containers with the date and contents to track freshness and prevent mystery meals.

Garnish Ideas for Loaded Soup Fans

• Vegetarian Potato Comfort: Replace bacon with smoked paprika and add sautéed mushrooms for a rich, earthy flavor. Use vegetable broth instead of chicken broth to maintain a hearty vegetarian profile.
• Spicy Southwest Potato Splash: Incorporate diced jalapeños, roasted green chiles, and swap cheddar for pepper jack cheese. Top with fresh cilantro and a dollop of Mexican crema for extra zest.
• Lean Green Potato Power: Introduce kale or spinach for added nutrients, use turkey bacon for lower fat content. Incorporate Greek yogurt instead of sour cream to boost protein and reduce calories.
• Rustic Herb Garden Potato Bowl: Infuse the soup with fresh thyme, rosemary, and sage during cooking. Finish with crumbled goat cheese and toasted pine nuts for a sophisticated Mediterranean-inspired version.

Wrapping Up the Soup Bowl

Potato soup from Ina Garten’s kitchen emerges as pure comfort personified.

Creamy textures blend with salty bacon’s rich undertones, creating a symphony of flavor in each spoonful.

Hearty ingredients whisper stories of warmth and home-cooked memories.

Cheese and green onions add delightful complexity to this classic recipe.

Sophisticated yet simple, this soup invites culinary exploration without pretension.

Friends and family will adore this soul-satisfying masterpiece – so snap a photo, share the recipe, drop a comment, and spread potato soup love across social media landscapes.

Ina Garten Loaded Potato Soup Recipe

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4.9 from 25 reviews

• Total Time: 30 minutes
• Yield: 6 1x

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Description

Ina Garten’s loaded potato soup delivers rich comfort from her Barefoot Contessa kitchen. Creamy, hearty potatoes blended with crisp bacon, sharp cheddar, and green onions create a luxurious bowl of warmth perfect for chilly evenings.

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Ingredients

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Main Ingredients:

• 4 large potatoes (Russet or Yukon Gold), peeled and cubed
• 8 ounces (226 grams) bacon, cut into bite-sized pieces
• 1 cup cheddar cheese (mild or sharp), shredded
• 2 ½ cups whole milk
• 2 ½ cups chicken broth

Seasoning and Aromatics:

• ½ medium onion, finely chopped
• 2 garlic cloves, minced
• ½ teaspoon salt, plus more to taste
• ¼ teaspoon pepper, or to taste

Additional Ingredients:

• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• ¾ cup sour cream
• Green onions, chopped, for garnish

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Instructions

1. Prepare potatoes by submerging them in a stockpot filled with water, adding salt. Boil for 8 to 10 minutes until easily pierced with a knife, then drain and reserve.
2. Render bacon in a Dutch oven until crisp and golden. Transfer bacon to a paper towel-lined plate, reserving of bacon drippings in the pot.
3. Melt butter into the remaining bacon drippings. Sauté diced onions until translucent and softened, approximately 3-4 minutes.
4. Add minced garlic and cook for an additional 30-45 seconds until aromatic. Sprinkle flour over the mixture and stir continuously for one minute to eliminate raw flour taste.
5. Gradually whisk in milk and chicken broth, ensuring no lumps form. Increase heat and bring the liquid to a gentle simmer, stirring consistently.
6. Incorporate cooked potatoes into the creamy base. Season with additional salt and black pepper, adjusting to personal preference.
7. Fold in sour cream and shredded cheddar cheese. Stir until cheese melts completely and mixture is smooth and uniform.
8. Crumble half the reserved bacon into the soup, stirring gently. Remove from heat once ingredients are well combined.
9. Ladle into serving bowls and garnish with remaining bacon pieces and freshly chopped green onions.

Notes

• Use starchy potatoes like Russets.
• Garnish with bacon, chives, and cheddar.
• Can be made ahead and reheated.

• Prep Time: 12 minutes
• Cook Time: 18 minutes
• Category: Lunch, Dinner, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 420 kcal
• Sugar: 4 g
• Sodium: 900 mg
• Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 11 g
• Cholesterol: 65 mg