Ina Garten Loaded Potato Soup

Ina Garten loaded potato soup recipe with bacon, cheddar, and sour cream. Perfect blended potato soup recipe for cozy dinners in 30 minutes.

Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. Last February, when Chicago’s polar vortex had me bundled in three sweaters, I discovered something magical.

Moreover, one spoonful of this Ina Garten loaded potato soup transported me straight to my grandmother’s kitchen in small-town Wisconsin.

Honestly, I’ve tested this recipe eight times—once burning the bottom so badly I nearly gave up. However, each attempt taught me something new about achieving that perfect creamy texture.

Additionally, I learned the secret to preventing lumpy disasters and creating silky smoothness every time.

Whether you’re a seasoned cook or just starting your culinary journey, this recipe will become your go-to comfort food.

Furthermore, it’s surprisingly simple despite tasting like it took hours to prepare. Let’s dive into creating this soul-warming masterpiece that’ll have your family begging for seconds.

What Makes This Ina Garten Loaded Potato Soup Special

This isn’t just any ordinary potato soup. Instead, it’s a carefully crafted blend that balances creamy richness with bold bacon flavors. Moreover, the technique of partially blending creates the perfect texture—neither too thick nor too thin.

Ina Garten’s approach focuses on building layers of flavor. First, the bacon creates a smoky foundation. Then, the roux develops depth and richness. Finally, the combination of milk and broth creates that signature velvety consistency.

Ingredients for Perfect Loaded Potato Soup

Shopping Tips for US Grocery Stores

When shopping for this blended potato soup recipe, head to the produce section first. Look for potatoes that feel heavy for their size without soft spots or green patches. Additionally, Yukon Gold potatoes create a naturally creamier texture than Russets.

For bacon, thick-cut varieties provide better flavor and texture. Furthermore, check the deli counter for freshly sliced options. Many stores offer house-made bacon that elevates this dish significantly.

Bold Add-ins and Creative Variations

Transform your basic loaded potato soup with these exciting additions:

• Jalapeño Heat: Add diced jalapeños with the onions for a spicy kick
• Herb Garden: Fresh thyme and rosemary create an aromatic twist
• Cheese Lovers: Mix in Gruyère or smoked gouda for complex flavors
• Veggie Boost: Incorporate corn kernels or roasted red peppers

Ingredient Substitutions

For International Readers:

• Replace bacon with pancetta or lardons
• Substitute sour cream with crème fraîche
• Use vegetable stock instead of chicken broth for vegetarian version

Quality Indicators: Choose potatoes with smooth, tight skin. Similarly, select bacon with good meat-to-fat ratio. Finally, ensure your dairy products are fresh—this makes a noticeable difference in the final taste.

Essential Equipment and Preparation

Equipment You’ll Need

Must-Have Tools:

• Large stockpot for boiling potatoes
• Dutch oven for building the soup
• Sharp knife for precise chopping
• Wooden spoon for stirring
• Measuring cups and spoons

DIY Alternatives: No Dutch oven? Use a heavy-bottomed saucepan instead. Additionally, if you lack a stockpot, any large pot works for cooking potatoes. Furthermore, an immersion blender can replace a regular blender for partial blending.

Step-by-Step Cooking Instructions

Step 1: Prepare the Potato Base

Fill your stockpot with enough water to cover the potatoes generously. Add ½ teaspoon salt and bring to a rolling boil. Meanwhile, cube your potatoes into uniform pieces—about 1-inch chunks work perfectly.

Drop the potatoes into the boiling water. Cook for 8 to 10 minutes until tender when pierced with a knife. However, don’t overcook them—they’ll continue cooking in the soup later. Drain thoroughly and set aside.

Pro Tip: I learned this the hard way—overcooked potatoes turn into mush when you add them to the soup. Test doneness frequently!

Step 2: Create the Bacon Foundation

In your Dutch oven, cook the bacon over medium heat until crispy. This usually takes 6-8 minutes, stirring occasionally. The bacon should be golden brown and crispy, not burnt.

Remove the bacon with a slotted spoon and set aside on paper towels. Leave exactly 1 tablespoon of bacon grease in the pot—this creates the flavor base. Additionally, save the rest of the grease for other cooking projects.

Step 3: Build the Aromatic Base

Add butter to the Dutch oven with the bacon grease. Let it melt completely, then add the finely chopped onion. Sauté until soft and translucent, about 4-5 minutes.

Next, add the minced garlic and cook for one more minute until fragrant. Don’t let the garlic burn—it becomes bitter quickly. The kitchen should smell absolutely incredible at this point.

Step 4: Create the Roux

Sprinkle the flour over the onion mixture and stir constantly for about one minute. This creates a roux that will thicken your soup. The mixture should bubble gently but not brown.

Gradually whisk in the milk first, then the chicken broth. Whisk continuously to prevent lumps from forming. Bring the mixture to a gentle boil, stirring frequently.

Chef’s Secret: Julia Child always said to add liquids gradually to prevent lumps. This technique works every time!

Step 5: Combine and Season

Add the drained potatoes to the pot. Season with additional salt if needed and the black pepper. Taste and adjust seasoning—remember, you can always add more but can’t take it away.

Let the soup simmer for 5 minutes to allow flavors to meld. Then stir in the sour cream, shredded cheddar cheese, and half of the cooked bacon. Bring to a gentle simmer, then remove from heat.

Step 6: Final Touches

Taste one final time and adjust seasoning. The soup should be creamy, rich, and perfectly seasoned. Garnish with the remaining bacon and chopped green onions before serving.

Common Mistake Alert: Don’t let the soup boil after adding the dairy—it can curdle. Keep it at a gentle simmer instead.

Expert Tips for Perfect Ina Garten Loaded Potato Soup

Texture Mastery

For the ultimate creamy texture, remove about 2 cups of soup and blend until smooth. Then stir this back into the pot. This creates that restaurant-quality consistency without losing the chunky potato pieces.

Alternatively, use an immersion blender directly in the pot. Blend about half the soup, leaving some chunks for texture. This method gives you more control over the final consistency.

Flavor Enhancement Secrets

Temperature Control: Keep the soup at a gentle simmer once you add dairy. High heat causes curdling and ruins the smooth texture.

Bacon Timing: Cook the bacon until crispy but not burnt. Overcooked bacon becomes tough and bitter in the soup.

Cheese Selection: Sharp cheddar provides more flavor than mild. However, avoid pre-shredded cheese—it contains anti-caking agents that affect melting.

Creative Variations for Ina Garten Loaded Potato Soup

Regional Twists

• Southern Style: Add corn kernels and a dash of hot sauce
• Midwest Comfort: Include diced ham and a sprinkle of paprika
• Southwest Flair: Mix in green chiles and pepper jack cheese
• New England Classic: Use salt pork instead of bacon

Dietary Adaptations

• Lighter Version: Use half-and-half instead of whole milk
• Vegetarian Option: Replace bacon with mushrooms and use vegetable broth
• Gluten-Free: Substitute flour with cornstarch slurry

Holiday Variations

• Thanksgiving: Add roasted turkey and fresh sage
• Christmas: Include ham and red bell peppers
• Super Bowl: Extra cheese and jalapeños for game day

Storage and Make-Ahead Tips

Make-Ahead Strategy: Prepare the soup through step 4, then refrigerate. When ready to serve, reheat gently and add the dairy components. This prevents the dairy from separating during storage.

Perfect Pairings

This loaded potato soup pairs beautifully with crusty bread or cornbread. Additionally, serve alongside a fresh green salad to balance the richness. consider serving with Easy Slow Cooker Potato Soup with Bacon & Cream Cheese for variety.

Wine lovers should try this with a crisp Chardonnay or light Pinot Noir. The acidity cuts through the richness perfectly. Furthermore, a cold beer works wonderfully for casual dinners.

Frequently Asked Questions

Conclusion

This Ina Garten loaded potato soup recipe proves that comfort food doesn’t have to be complicated. With just a few quality ingredients and proper technique, you’ll create a restaurant-worthy dish that warms both body and soul.

The key lies in building layers of flavor—from the smoky bacon base to the creamy dairy finish. Moreover, the technique of partial blending creates that perfect texture that makes this soup so special.

Serve this alongside some crusty Greek Lemon Chicken Soup for a complete comfort meal. Better yet, pair it with homemade cornbread and watch your family’s faces light up.

Have you tried this recipe? I’d love to hear about your variations and tweaks. share your loaded potato soup creations. After all, the best recipes are the ones shared with people we love.

Remember, cooking is about creating memories as much as feeding people. This soup has warmed countless hearts in my kitchen—now it’s ready to warm yours too.

Ina Garten Loaded Potato Soup

Rich and creamy loaded potato soup with crispy bacon, sharp cheddar cheese, and sour cream. This comforting recipe creates the perfect balance of smooth texture and bold flavors in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Equipment

• Large stockpot
• Dutch oven
• Sharp knife
• wooden spoon
• Measuring cups and spoons

Ingredients

  

Main Ingredients

• 4 large potatoes (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 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 ½ cups whole milk
• 2 ½ cups chicken broth
• 1 cup cheddar cheese, shredded mild or sharp
• ¾ cup sour cream
• ¼ tsp pepper, or to taste
• green onions, chopped, for garnish

Instructions

 

• Fill a stockpot with enough water to cover the potatoes. Add 1/2 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 1/4 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.

Notes

For the ultimate creamy texture, blend about 2 cups of the soup until smooth and stir back into the pot. Store in refrigerator for 3-4 days or freeze for 2-3 months. When reheating, use gentle heat and stir frequently to prevent dairy from separating.

Keyword bacon soup, comfort food, creamy soup, ina garten, loaded potato soup