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Ina Garten Loaded Potato Soup

Ina Garten loaded potato soup makes a silky, creamy base with chunky Yukon gold potatoes, pancetta, and parmesan. The pot method builds a roux, simmers until the potatoes are tender, then mashes half for a smooth-meets-chunky texture.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Pancetta and potato soup base
  • 4 oz pancetta dice for even crisping
  • 1 lb Yukon gold potatoes peeled and cubed (about 4 lb total)
  • 2 cup yellow onions diced
  • 4 clove garlic minced
  • 4 cup chicken broth
  • 2 cup half-and-half
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 1 cup parmesan grated
  • 1 cup sour cream
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • fresh chives for serving
  • extra parmesan for serving

Equipment

  • 1 Dutch oven

Method
 

Crisp the pancetta
  1. Cook the pancetta in a large pot until crispy, then remove and set aside.
  2. Wipe out or briefly reheat the pot so the butter can melt cleanly after the pancetta is removed.
Build the onion-butter roux
  1. Melt the butter in the same pot, then sauté the onions for 8 minutes until soft and golden.
  2. Add the garlic and cook for 1 minute, then whisk in the flour and cook for 2 minutes.
Simmer the soup
  1. Gradually add the chicken broth and half-and-half, whisking constantly, and bring to a simmer.
  2. Add the potatoes and cook for 20 minutes, until very tender.
Thicken and finish
  1. Mash about half the potatoes, then stir in the parmesan and sour cream until smooth.
  2. Season with kosher salt and black pepper, then serve topped with the crispy pancetta, fresh chives, and extra parmesan.

Notes

Pro tip: Whisk the flour into the hot butter/onions until smooth, then add the liquid gradually to prevent lumps. Refrigerate leftovers in an airtight container for up to 3 days; freeze is not recommended because the dairy may separate. For a lighter option, use reduced-fat half-and-half and sour cream to keep the creamy texture with fewer calories.