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Ina Garten Loaded Potato Soup

Ina Garten loaded potato soup with silky, creamy texture and chunky Yukon gold pieces, thickened with a roux and finished with parmesan and sour cream. This stovetop version also includes crispy pancetta and chives for a loaded baked-potato feel in a bowl.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Pancetta or bacon
  • 4 oz pancetta or bacon Dice for crisping.
Yukon gold potatoes
  • 4 lb Yukon gold potatoes Peel and cube; mash about half later.
Yellow onions
  • 2 cup yellow onions Dice for sautéing.
Garlic
  • 4 garlic cloves Minced.
Chicken broth
  • 4 cup chicken broth Use as the base liquid.
Half-and-half
  • 2 cup half-and-half Add gradually to keep it smooth.
Unsalted butter
  • 4 tbsp unsalted butter For the roux and sautéing.
All-purpose flour
  • 4 tbsp all-purpose flour Cook with onions, then whisk in for thickening.
Parmesan
  • 1 cup grated parmesan Stir in after mashing; also reserve for serving if desired.
Sour cream
  • 1 cup sour cream Stir in until smooth after mashing.
Kosher salt
  • 1 tsp kosher salt Season to taste.
Black pepper
  • 0.5 tsp black pepper Season to taste.
Chives
  • 1 fresh chives For topping; also add extra if you like.

Equipment

  • 1 Dutch oven

Method
 

Crisp the pancetta
  1. Cook pancetta in a large pot until crispy. Remove and set aside.
Build the roux and base
  1. Melt butter in the same pot, then sauté onions for 8 minutes until soft and golden. Keep the heat steady for even browning.
  2. Add garlic and cook for 1 minute. Stir constantly to prevent burning.
  3. Whisk in flour and cook for 2 minutes. The mixture should turn slightly pale and smell nutty.
  4. Gradually add chicken broth and half-and-half, whisking constantly, then bring to a simmer. Visual cue: the soup base should look smooth and slightly thickened.
Cook potatoes and finish
  1. Add potatoes and cook for 20 minutes until very tender. You should be able to easily mash a cube against the pot.
  2. Mash about half the potatoes, then stir in parmesan and sour cream until smooth. Visual cue: the soup becomes creamy with still-visible potato chunks.
  3. Season with kosher salt and black pepper. Serve immediately with crispy pancetta, fresh chives, and extra parmesan.

Notes

Pro tip: whisk the broth and half-and-half in gradually so the roux stays silky and smooth. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not recommended for best texture. For a lighter option, use low-fat half-and-half and reduce the sour cream slightly (texture will be a bit less rich).