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Ina Garten Loaded Potato Soup

Ina Garten loaded potato soup made with silky, creamy broth thickened by a butter-and-flour roux, plus chunky Yukon gold potatoes. Finished with crispy pancetta, parmesan, and sour cream for a rich, restaurant-style 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: 610
Ingredients Equipment Method Notes

Ingredients
  

Pancetta or bacon, diced
  • 4 oz pancetta or bacon Dice for even crisping.
Potatoes and aromatics
  • 4 lb Yukon gold potatoes Peel and cube so they cook evenly.
  • 2 cup yellow onions Dice for a sweet, soft base.
  • 4 clove garlic Minced.
Soup base
  • 4 cup chicken broth Low-sodium if desired; adjust salt later.
  • 2 cup half-and-half Add gradually and keep whisking for smoothness.
  • 4 tbsp unsalted butter For roux.
  • 4 tbsp all-purpose flour Thickens the soup after cooking.
Cheese and seasoning
  • 1 cup grated parmesan For a smooth, savory finish.
  • 1 cup sour cream Stir in after mashing for creaminess.
  • 1 tsp kosher salt Season to taste.
  • 0.5 tsp black pepper Freshly ground if possible.
  • 1 fresh chives Plus extra for serving if you like.
  • 1 extra parmesan For topping at the table.

Equipment

  • 1 Dutch oven

Method
 

Crisp the pancetta
  1. Cook the pancetta in a large pot until crispy, then remove and set aside.
  2. Keep the rendered fat in the pot so the onions sauté with flavor.
Build the roux and soup base
  1. Melt the butter in the same pot and sauté the onions for 8 minutes until soft and golden.
  2. Add the garlic and cook for 1 minute.
  3. Whisk in the flour and cook for 2 minutes.
  4. Gradually add the chicken broth and half-and-half, whisking constantly, until smooth and lump-free.
  5. Bring the mixture to a simmer.
Cook and finish
  1. Add the cubed Yukon gold 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 and creamy.
  4. Season with kosher salt and black pepper.
  5. Serve topped with crispy pancetta, fresh chives, and extra parmesan.

Notes

For the smoothest texture, whisk the half-and-half and broth gradually into the flour mixture before bringing it to a simmer. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of broth if needed (avoid aggressive boiling). Freezing is not recommended because the dairy can separate when thawed and reheated. For a lighter option, use low-fat half-and-half and reduce the parmesan slightly while keeping the sour cream.