Ina Garten Loaded Potato Soup

Ina Garten loaded potato soup delivers a silky, creamy base with chunky Yukon gold potato bites, finished with crispy pancetta and parmesan. The method blends a butter-flour roux with broth and half-and-half, then mashes part of the potatoes for a thick, spoonable texture.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 8 servings

Course: Main Dish

Cuisine: American

Calories: 620

Ingredients Equipment Method Notes

Ingredients

Pancetta

4 oz pancetta or bacon Dice and cook until crisp.

Potatoes and aromatics

4 lb Yukon gold potatoes Peeled and cubed for even cooking.
2 cup yellow onions Diced.
4 garlic cloves Minced.

Soup base

4 cup chicken broth Warm or room temperature helps maintain simmer.
2 cup half-and-half Stir in gradually to keep the texture smooth.
4 tbsp unsalted butter Used to build the roux.
4 tbsp all-purpose flour Cooked 2 minutes to remove raw flour taste.

Creamy finishing

1 cup grated parmesan Stir in after mashing for a smooth, cheesy finish.
1 cup sour cream Add after mashing for tang and richness.
1 tsp kosher salt To taste; measure and adjust if needed.
0.5 tsp black pepper Freshly ground if possible.
fresh chives and extra parmesan for serving For topping at the end.

Equipment

1 Dutch oven

Method

Cook the pancetta

Cook the pancetta in a large pot until crispy, then remove and set aside for topping.
Leave any rendered fat in the pot so it flavors the soup base.

Build the onion roux

Melt the butter in the same pot and sauté the onions for 8 minutes until soft and golden.
Add the garlic and cook for 1 minute, then whisk in the flour and cook for 2 minutes.

Simmer and soften the potatoes

Gradually add the chicken broth and half-and-half, whisking constantly until fully combined and bring to a simmer.
Add the potatoes and cook for 20 minutes until very tender.

Mash and finish

Mash about half the potatoes in the pot to thicken the soup while keeping chunky pieces.
Stir in the grated parmesan and sour cream until smooth and creamy.

Season and serve

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 so the soup stays silky (no flour lumps). Store leftovers in the refrigerator up to 4 days; reheat gently over low heat, adding a splash of broth if needed. Freezing is not recommended because dairy-based texture can thin after thawing. For a lighter option, replace half-and-half with evaporated milk and use light sour cream.