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Ina Garten Loaded Potato Soup

Ina Garten loaded potato soup is a silky, creamy pot of comfort with chunky Yukon gold potatoes, crispy pancetta, and tangy sour cream. The method builds flavor with butter-sautéed onions and garlic, then thickens with a flour roux before simmering until tender.
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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: 625
Ingredients Equipment Method Notes

Ingredients
  

Pancetta
  • 4 oz pancetta diced
Yukon gold potatoes
  • 4 lb Yukon gold potatoes peeled and cubed
Yellow onions
  • 2 cup yellow onions diced
Garlic
  • 4 clove garlic minced
Chicken broth
  • 4 cup chicken broth
Half-and-half
  • 2 cup half-and-half
Unsalted butter
  • 4 tbsp unsalted butter
All-purpose flour
  • 4 tbsp all-purpose flour
Parmesan
  • 1 cup grated parmesan
Sour cream
  • 1 cup sour cream
Kosher salt
  • 1 tsp kosher salt
Black pepper
  • 0.5 tsp black pepper
Chives and extra parmesan for serving
  • 1 Fresh chives for serving
Chives and extra parmesan for serving
  • 1 extra parmesan for serving

Equipment

  • 1 Dutch oven

Method
 

Cook the pancetta
  1. Cook the pancetta in a large pot until crispy, then remove and set aside.
Sauté the aromatics
  1. Melt the butter in the same pot and sauté the onions for 8 minutes until soft and golden.
Make the roux
  1. Add the garlic and cook for 1 minute, then whisk in the flour and cook for 2 minutes.
Simmer the soup base
  1. Gradually add the chicken broth and half-and-half, whisking constantly, then bring the mixture to a simmer.
Cook the potatoes
  1. Add the cubed Yukon gold potatoes and cook for 20 minutes until very tender.
Mash and finish creamy
  1. Mash about half the potatoes in the pot to thicken the soup, then stir in the parmesan and sour cream until smooth.
Season and serve
  1. Season with kosher salt and black pepper, then serve topped with the crispy pancetta, fresh chives, and extra parmesan.

Notes

For the smoothest texture, mash the potatoes right in the pot before adding parmesan and sour cream, and keep the heat at a gentle simmer so the dairy stays silky. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (note the texture may be slightly softer after thawing). For a lighter option, use low-fat half-and-half and low-fat sour cream.