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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Melt butter into the remaining bacon drippings. Sauté diced onions until translucent and softened, approximately 3-4 minutes.
- 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.
- Gradually whisk in milk and chicken broth, ensuring no lumps form. Increase heat and bring the liquid to a gentle simmer, stirring consistently.
- Incorporate cooked potatoes into the creamy base. Season with additional salt and black pepper, adjusting to personal preference.
- Fold in sour cream and shredded cheddar cheese. Stir until cheese melts completely and mixture is smooth and uniform.
- Crumble half the reserved bacon into the soup, stirring gently. Remove from heat once ingredients are well combined.
- 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