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Ina Garten Loaded Potato Soup

Ina Garten loaded potato soup with a silky, creamy base and chunky Yukon gold pieces. Crispy pancetta, parmesan, and a brief mash-thickened texture make it rich without being heavy.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Pancetta
  • 4 oz pancetta or bacon Dice for quick crisping.
Potatoes and aromatics
  • 4 lb Yukon gold potatoes Peel and cube for even cooking.
  • 2 cup yellow onions Dice so they soften evenly.
  • 4 garlic cloves Minced.
Soup base
  • 4 cup chicken broth Use to build the creamy simmer.
  • 2 cup half-and-half Adds richness to the base.
  • 4 tbsp unsalted butter For sautéing onions and starting the roux.
  • 4 tbsp all-purpose flour Cook to remove raw flour taste.
  • 1 cup grated parmesan Stir in after mashing for smooth melt.
  • 1 cup sour cream Stir in to keep the soup creamy.
  • 1 tsp kosher salt Season to taste.
  • 0.5 tsp black pepper Season to taste.
  • 1 Fresh chives For topping.
  • 1 extra parmesan for serving For finishing.

Equipment

  • 1 Dutch oven

Method
 

Cook pancetta
  1. Add the diced pancetta to a large pot and cook until crispy, then remove and set aside.
  2. Keep the rendered fat in the pot for flavor; set the pancetta aside for topping later.
Build the creamy base
  1. Melt the butter in the same pot, then sauté the diced onions for 8 minutes until soft and golden.
  2. Add the minced garlic and cook for 1 minute, stirring to prevent browning.
  3. Whisk in the flour and cook for 2 minutes, scraping the bottom until it smells toasted but not burnt.
  4. Gradually add the chicken broth and half-and-half while whisking constantly, then bring the mixture to a simmer.
Cook and thicken
  1. Add the cubed Yukon gold potatoes and cook for 20 minutes, until very tender.
  2. Mash about half the potatoes in the pot, then stir in the grated parmesan and sour cream until smooth and creamy.
  3. Season with kosher salt and black pepper to taste, then serve topped with the crispy pancetta, fresh chives, and extra parmesan.

Notes

Pro tip: whisk steadily when adding broth and half-and-half so the roux stays smooth. Store leftovers in the fridge up to 4 days; freeze up to 2 months, though the texture may be slightly less silky after reheating. For a lighter version, use low-fat half-and-half and reduced-fat sour cream to cut calories while keeping the loaded flavor.