Ina Garten Loaded Potato Soup is made with potatoes, bacon, onions, garlic, flour, whole milk, chicken broth, cheddar cheese, and sour cream. This creamy Barefoot Contessa Loaded Potato Soup recipe creates a dinner that takes about 30 minutes to prepare and can serve up to 6 people.
🧡 Why You’ll Love This Loaded Potato Soup Recipe:
- Creamy and Thick: The mix of milk, chicken broth, and sour cream makes it very smooth.
- Full of Taste: The crispy bacon, melted cheese, and garlic make it really flavorful.
- Comforting: It’s warm, filling, and feels like a cozy hug when it’s cold outside.
- You Can Make It Your Way: Add what you like on top, such as green onions or extra cheese.
🥔 Ina Garten Loaded Potato Soup Ingredients
- 4 large potatoes (e.g., Russet or Yukon Gold), peeled and cubed
- ½ tsp salt, plus more to taste
- 8 oz bacon, cut into bite-sized pieces
- 4 Tbsp unsalted butter
- ½ medium onion, finely chopped
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- 2 1/2 cups whole milk
- 2 1/2 cups chicken broth
- 1 cup cheddar cheese (mild or sharp), shredded
- ¾ cup sour cream
- ¼ tsp pepper, or to taste
- Green onions, chopped, for garnish
🥣 How To Make Ina Garten Loaded Potato Soup
- Fill a stockpot with enough water to cover the potatoes. Add ½ tsp salt and the potatoes. Cook for 8 to 10 minutes, or until the potatoes are tender when pierced with a knife. Drain and set aside.
- In a Dutch oven, cook the bacon until crispy. Remove the bacon and set aside, leaving 1 tablespoon of bacon grease in the pot.
- Add the butter to the Dutch oven with the bacon grease. Saute the onion in the mixture until soft. Add the garlic and cook for one more minute, or until fragrant.
- Stir in the flour and cook for a minute, then gradually whisk in the milk and chicken broth. Bring to a gentle boil.
- Add the drained potatoes to the pot. Season with additional salt (if needed) and ¼ tsp pepper, or adjust to taste.
- Stir in the sour cream, shredded cheddar cheese, and half of the cooked bacon. Bring to a simmer, then remove from heat.
- Garnish with the remaining bacon and chopped green onions before serving.
💠Recipe Tips
- Cook Potatoes Right: Make sure potatoes are soft but not too soft. They should still hold their shape.
- Fry Bacon on Its Own: Cook the bacon until it’s crispy before you put it in the soup. This makes the soup taste better.
- Add Milk and Broth Slowly: Pour the milk and broth in a little at a time and stir gently. This helps prevent lumps and makes the soup smooth.
- Check the Taste: Try the soup and add more salt and pepper if you think it needs it. Add these seasonings until it tastes good to you.
🥪 What To Serve With Loaded Potato Soup?
Serve Loaded Potato Soup with chicken wings, Korean corn dogs, tuna melt sandwiches, soft pretzels, green beans and bacon, baked salmon, grilled cheese sandwiches, roasted Brussels sprouts, Caprese salad, garlic bread, and deviled eggs.
🎚 How To Store Leftovers Loaded Potato Soup?
- In The Fridge: Keep leftover loaded potato soup in a sealed container for up to 5 days.
- In The Freezer: Freeze leftover loaded potato soup in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Loaded Potato Soup?
- Stove: Reheat leftover loaded potato soup gently in the saucepan for 5 minutes over low heat, stirring occasionally until warmed through.
- Microwave: Heat leftover loaded potato soup in a microwave-safe bowl in 1 to 2-minute intervals, stirring in between, until heated.
FAQs
How do you thicken loaded potato soup?
Add heavy cream or milk slowly and keep stirring until it’s as thick as you like.
Why did my loaded potato soup gritty?
It might not be smooth if it was cooked too hot, which can make the ingredients not blend well.
How do you fix curdled-loaded potato soup?
Put an ice cube in the soup, turn the heat down, and stir fast until it mixes together well.
Why is loaded potato soup gluey?
If you stir the potatoes too much while cooking, they can make the soup sticky because they release a lot of starch.
Ina Garten Loaded Potato Soup Nutrition Facts
- Calories 305
- Total Fat 15g
- Saturated Fat 7.4g
- Trans Fat 0.4g
- Cholesterol 46mg
- Sodium 404mg
- Potassium 678.3mg
- Total Carbohydrates 28g
- Dietary Fiber 1.7g
- Sugars 8.7g
- Protein 15g
Try More Ina Garten Recipe:
- Ina Garten Tuscan White Bean Soup
- Ina Garten Tortellini Soup
- Barefoot Contessa Rosemary White Bean Soup
- Ina Garten Mushroom Farro Soup
Ina Garten Loaded Potato Soup
Description
Ina Garten Loaded Potato Soup is made with potatoes, bacon, onions, garlic, flour, whole milk, chicken broth, cheddar cheese, and sour cream. This creamy Barefoot Contessa Loaded Potato Soup recipe creates a dinner that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Fill a stockpot with enough water to cover the potatoes. Add ½ tsp salt and the potatoes. Cook for 8 to 10 minutes, or until the potatoes are tender when pierced with a knife. Drain and set aside.
- In a Dutch oven, cook the bacon until crispy. Remove the bacon and set aside, leaving 1 tablespoon of bacon grease in the pot.
- Add the butter to the Dutch oven with the bacon grease. Saute the onion in the mixture until soft. Add the garlic and cook for one more minute, or until fragrant.
- Stir in the flour and cook for a minute, then gradually whisk in the milk and chicken broth. Bring to a gentle boil.
- Add the drained potatoes to the pot. Season with additional salt (if needed) and ¼ tsp pepper, or adjust to taste.
- Stir in the sour cream, shredded cheddar cheese, and half of the cooked bacon. Bring to a simmer, then remove from heat.
- Garnish with the remaining bacon and chopped green onions before serving.