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Ina Garten Loaded Potato Soup

Ina Garten loaded potato soup with creamy, silky texture and chunky Yukon gold potatoes, finished with crispy pancetta, chives, and shaved parmesan. The roux-thickened method simmers until tender, then mashes half the potatoes for a rich, spoonable consistency.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Base and aromatics
  • 4 oz pancetta or bacon Dice for crisp-tender topping.
  • 4 lb Yukon gold potatoes Peel and cube; keep pieces fairly even for even tenderness.
  • 2 cup yellow onions Dice medium so they soften and melt into the soup.
  • 4 garlic Minced.
  • 4 cup chicken broth Use for the creamy base.
Creamy roux and seasoning
  • 2 cup half-and-half Added gradually while whisking to prevent lumps.
  • 4 tbsp unsalted butter For sautéing and building the roux.
  • 4 tbsp all-purpose flour Cook 2 minutes to remove raw flour taste.
  • 1 cup grated parmesan Stir in after mashing for smooth richness.
  • 1 cup sour cream Stir in after mashing for creamy tang.
  • 1 tsp kosher salt Season to taste.
  • 0.5 tsp black pepper Season to taste.
Serving toppings
  • 1 fresh chives Chop and use as garnish.
  • 1 cup extra parmesan Serve alongside for added melt and flavor.

Equipment

  • 1 Dutch oven

Method
 

Cook pancetta and sauté the aromatics
  1. Cook the pancetta in a large pot until crispy, then remove and set aside.
  2. Melt the butter in the same pot and sauté the onions for 8 minutes until soft and golden.
  3. Add the garlic and cook for 1 minute.
Thicken and build the creamy base
  1. Whisk in the flour and cook for 2 minutes.
  2. Gradually add the chicken broth and half-and-half while whisking constantly, then bring to a simmer.
Simmer, mash, and finish
  1. Add the potatoes and cook for 20 minutes until very tender.
  2. Mash about half the potatoes in the pot.
  3. Stir in the parmesan and sour cream until smooth.
  4. Season with the kosher salt and black pepper, then serve topped with crispy pancetta, fresh chives, and extra parmesan.

Notes

For the smoothest soup, whisk continuously when adding broth and half-and-half so the roux stays lump-free, and mash only about half the potatoes to keep chunky bites. Refrigerate leftovers up to 4 days; reheat gently over low heat to avoid splitting. Freezing is not recommended due to the dairy texture. For a dairy-light swap, replace half-and-half with evaporated milk and use low-fat sour cream (texture will be slightly less rich).