Description
Ina Garten’s loaded potato soup combines creamy richness with hearty bacon and cheese flavors. Homemade comfort awaits when you ladle this classic recipe into warm bowls for a satisfying meal.
Ingredients
Scale
- 4 large potatoes (Russet or Yukon Gold), peeled and cubed
- 8 oz (226 g) bacon, cut into bite-sized pieces
- 1 cup cheddar cheese (mild or sharp), shredded
- 4 tbsps unsalted butter
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- 2 ½ cups chicken broth
- ¾ cup sour cream
- ½ medium onion, finely chopped
- 2 garlic cloves, minced
- ½ tsp salt, plus more to taste
- ¼ tsp pepper, or to taste
- Green onions, chopped, for garnish
Instructions
- Potato Preparation: Submerge potatoes in a salted stockpot, boiling until tender and easily pierced, then drain and set aside.
- Bacon Rendering: Cook bacon in a Dutch oven until crisp and golden, transferring to a paper towel-lined plate while preserving drippings.
- Aromatic Base: Melt butter into bacon drippings, sautéing onions until translucent. Add garlic and cook briefly, then dust with flour, stirring to eliminate raw flour essence.
- Liquid Integration: Gradually whisk milk and chicken broth into the base, ensuring a smooth consistency. Bring to a gentle simmer, stirring consistently to prevent scorching.
- Potato Incorporation: Blend cooked potatoes into the creamy mixture, seasoning with salt and black pepper to taste. Introduce sour cream and cheddar cheese, stirring until fully melted and uniform.
- Finishing Touches: Crumble half the bacon into the soup, gently mixing. Remove from heat and ladle into serving bowls, garnishing with remaining bacon pieces and freshly chopped green onions.
Notes
- Bacon Perfection: Crisp bacon adds smoky depth and textural contrast; reserve drippings for maximum flavor infusion.
- Flour Technique: Toast flour briefly to eliminate raw taste and create a richer, more developed roux for smooth soup consistency.
- Cheese Melting Tip: Add cheese off direct heat to prevent separation and maintain creamy, silky texture.
- Potato Selection: Choose starchy potatoes like Russet or Yukon Gold for ideal thickness and creamy soup base.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 480
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 75 mg