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The bacon should sizzle steadily in the Dutch oven, not race toward dark and brittle. I learned to watch the color as it cooks: crisp pieces make a savory topping, while the drippings left behind give the onion and flour a head start. That balance is what makes this Ina Garten Loaded Potato Soup taste full without feeling greasy.

Russet potatoes give the broth body, but I don’t blend the whole pot smooth. Once the cubes are fork-tender, I mash some against the side of the Dutch oven and leave the rest intact. The soup turns thick and creamy while still giving you tender potato in every spoonful, with cheddar, sour cream, scallions, and bacon waiting on top.

Why Mashing Some Potatoes Beats Blending the Whole Pot

Potato soup can go from pleasantly creamy to pasty in a hurry when every piece is puréed. Here, the cubes do two jobs: they stay as tender bites, and a portion gets pressed against the side of the pot to thicken the broth. That gives the soup body without losing the texture that makes a loaded potato bowl feel substantial.

The flour also matters before the potatoes ever go in. Stirring it into the softened onion and butter for a full minute gives it a chance to coat the fat, then gradually whisking in the broth helps the base turn smooth instead of lumpy. The two sources of thickness work together, so the finished soup doesn’t depend on a blender or a heavy pile of toppings to feel satisfying.

Keep the mash intentional rather than crushing every cube. I press a few against the pot wall, stir, and check the consistency before deciding whether it needs another pass. You’re aiming for a creamy broth with visible potato pieces, not a uniform purée.

Russets and Bacon Set the Texture Before the Toppings Go On

• Russet potatoes — Their starchy flesh softens readily and helps thicken the soup when mashed. Peel them and cut the cubes evenly so they become tender at about the same time; russets are the best fit here for the fluffy, hearty texture.
• Bacon — The rendered drippings season the base, while crisp bacon brings a salty, smoky contrast as a topping. Use bacon you enjoy eating on its own, since its flavor carries through the soup; chopped pieces also cook evenly in the pot.
• Yellow onion and garlic — The onion builds a sweet, savory base, and the garlic adds a sharper note. Dice the onion small so it softens in the stated cooking time, and mince the garlic so it disperses instead of leaving large bites.
• Butter and flour — Together they form the simple thickening base. Unsalted butter leaves the seasoning in your control, while all-purpose flour gives the broth a smooth, spoon-coating consistency; measure the flour carefully so the soup doesn’t become pasty.
• Low-sodium chicken broth — It supplies the savory liquid without making it difficult to manage the salt from bacon and toppings. The lower-sodium version is useful here because the soup reduces slightly as it simmers and gets finished with sharp cheddar.
• Heavy cream — Cream rounds out the broth and gives it a soft, rich finish. Add it near the end; boiling after it goes in can affect the texture, so keep the pot over low heat until the soup is hot.
• Sharp cheddar, sour cream, and scallions — These are bowl toppings, not ingredients to cook into the soup. Sharp cheddar contributes a more pronounced cheese flavor, sour cream adds tang, and thinly sliced scallions bring a fresh, mild bite. Shred the cheese yourself if you want it to melt more readily over the hot soup.

Building a Thick Broth Without Losing the Potato Pieces

Render the bacon until crisp

Set a 6-quart Dutch oven over medium heat and cook the chopped bacon for 8 to 10 minutes, stirring occasionally. The pieces should look crisp and browned, not soft or pale. Transfer them to a paper towel-lined plate and leave 2 tablespoons of drippings in the pot. If the bacon is still chewy, give it a little more attention within the cooking window rather than rushing to the onion.

Soften the onion and cook the flour

Add the butter and diced onion to the pot, then cook for 5 to 7 minutes until the onion has softened. Stir in the minced garlic for 30 seconds; it should smell fragrant, not browned. Add the flour and stir for 1 minute so no dry pockets remain. This brief cooking step keeps the thickener from tasting raw.

Whisk in broth, then simmer the potatoes

Pour in the chicken broth gradually while whisking, working out any flour lumps before they reach the simmer. Add the potato cubes, kosher salt, and black pepper, then bring the pot to a boil over medium-high heat. Reduce the heat and simmer uncovered for 15 to 20 minutes. Check a few cubes with a fork; they’re ready when the fork slips in easily, but they should still hold their shape.

Mash lightly and finish with cream

Press some of the tender potatoes against the side of the pot, then stir them back into the broth. Add the heavy cream and cook over low heat for 2 to 3 minutes, just until hot; don’t let the soup boil. Ladle it into bowls and top with the crisp bacon, shredded cheddar, sour cream, and scallions. The toppings stay distinct this way, so each spoonful can pick up a little of everything.

Simple Changes for a Different Bowl of Loaded Potato Soup

Questions I Get Asked About This Loaded Potato Soup

Ina Garten Loaded Potato Soup

Ina Garten loaded potato soup is simmered until the potatoes are fork-tender, then mashed slightly for a thick, chunky texture. Finish each bowl with crisp bacon, sharp cheddar, sour cream, and scallions.

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Prep Time 20 minutes mins

Cook Time 37 minutes mins

Total Time 57 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 733

Ingredients Equipment Method Notes

Ingredients

  

For the soup

• 8 oz bacon chopped
• 3 tbsp unsalted butter
• 1 yellow onion large, diced
• 3 cloves garlic minced
• 0.25 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 2.5 lb russet potatoes peeled and cut into 1/2-inch cubes
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 cup heavy cream

For serving

• 1.5 cups sharp cheddar cheese shredded
• 0.75 cup sour cream
• 0.5 cup scallions thinly sliced

Equipment

• 1 6-quart Dutch oven

Method

 

Cook the soup

1. In a 6-quart Dutch oven over medium heat, cook the bacon for 8 to 10 minutes, stirring occasionally, until crisp.
2. Transfer the bacon to a paper towel-lined plate and leave 2 tablespoons of drippings in the pot.
3. Add the butter and onion to the pot and cook for 5 to 7 minutes, until softened.
4. Stir in the garlic for 30 seconds, then stir in the flour for 1 minute.
5. Gradually whisk in the chicken broth until smooth, then add the potatoes, salt, and pepper.
6. Bring the soup to a boil over medium-high heat.
7. Reduce the heat and simmer uncovered for 15 to 20 minutes, until the potatoes are easily pierced with a fork.
8. Mash some of the potatoes against the side of the pot for a chunky, thick soup.
9. Stir in the heavy cream and cook over low heat for 2 to 3 minutes, until hot, without letting the soup boil.

Serve

1. Ladle the soup into bowls and top with the crisp bacon, cheddar, sour cream, and scallions.

Notes

For a chunky, thick soup, mash only some of the tender potatoes against the pot. Refrigerate leftovers for up to 3 to 4 days; freezing is not recommended because the potatoes and cream can change texture. For a lighter option, use half-and-half in place of heavy cream.