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Ina Garten Loaded Potato Soup Recipe

Ina Garten Loaded Potato Soup Recipe

Are you looking for a warm, cozy meal? The Ina Garten Loaded Potato Soup Recipe is perfect.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Appetizer
Cuisine American
Servings 5
Calories 220 kcal

Ingredients
  

  • 4 cups peeled and diced baked potatoes.
  • 4 slices of thick-cut bacon chopped.
  • 2 tablespoons unsalted butter.
  • 1 large yellow onion chopped.
  • 2 cloves of garlic minced.
  • 1/4 cup all-purpose flour.
  • 3 cups chicken stock or broth.
  • 1 cup heavy cream.
  • 1 cup shredded sharp cheddar cheese.
  • 1/2 cup sour cream.
  • 1 teaspoon kosher salt.
  • 1/2 teaspoon black pepper.
  • 2 green onions sliced for garnish.

Instructions
 

Cook the Bacon

  • Place bacon in the large pot. Cook over medium heat. Make it brown and very crispy. Remove bacon with a slotted spoon. Keep the fat in the pot.

Sauté the Vegetables

  • Add butter to the bacon fat. Toss in the chopped onions. Cook until they are soft. Add the minced garlic. Stir for one minute. Do not let it burn.

Make the Roux

  • Sprinkle flour over the onions. Stir it constantly for two minutes. This thickens your soup later. It should look like a paste.

Add the Liquids

  • Slowly pour in the chicken stock. Whisk it to remove lumps. Bring the liquid to a boil. Then lower the heat.

Simmer the Potatoes

  • Add the diced potatoes to the pot. Cover the pot with a lid. Simmer for about 15 minutes. The potatoes should be very tender.

Blend the Soup

  • Use an immersion blender in the pot. Blend until it is mostly smooth. Leave a few small potato chunks. This adds a nice texture.

Add Cream and Cheese

  • Stir in the heavy cream. Add the shredded cheddar cheese. Stir until the cheese melts. Add the sour cream now. Mix it well.

Season and Serve

  • Add salt and black pepper. Taste the soup. Adjust the salt if needed. Ladle into warm bowls.

Add the Toppings

  • Sprinkle the crispy bacon on top. Add sliced green onions. Add more cheese if you like. Serve it while it is hot.

Notes

  • Use Idaho or Russet potatoes. They have the most starch. This makes the soup very creamy.
  • Do not over-blend the soup. A few chunks are good. It feels more homemade and rustic.
  • Always use fresh garlic. Jarred garlic does not taste as good. Fresh garlic adds a better aroma.
  • Sieve the flour. This prevents lumps in your base. A smooth base means a smooth soup.
  • Warm the cream. Cold cream can sometimes curdle. Warm it slightly before adding it.
  • Check your salt. Bacon and broth are salty. Taste before you add more salt.
  • Use sharp cheddar. It has a stronger flavor. It stands up to the heavy cream.
  • Garnish at the end. Keep toppings fresh. Put them on just before eating.
Keyword Ina Garten Loaded Potato Soup Recipe