Ina Garten Loaded Potato Soup Recipe
Are you looking for a comforting, creamy, and hearty soup? The Ina Garten Loaded Potato Soup Recipe is perfect. This soup is rich, cheesy, and full of flavor.
Ingredients
- 6 large russet potatoes peeled and diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- 6 slices of bacon cooked and crumbled
- 2 tablespoons butter
- Salt and black pepper to taste
- Fresh chives chopped for garnish
Instructions
Prepare the Potatoes
- Peel and dice the potatoes into small cubes. Try to make them similar in size for even cooking.
Sauté Onions and Garlic
- In a large pot, melt butter over medium heat. Add onions and garlic. Cook until soft and fragrant.
Cook the Potatoes
- Add the diced potatoes to the pot. Pour in the chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
Blend for Creaminess (Optional)
- If you like smooth soup, use an immersion blender or transfer half the soup to a blender. Blend and return to the pot.
Add Dairy Ingredients
- Stir in heavy cream, milk, and sour cream. Mix gently over low heat. Do not boil to prevent curdling.
Add Cheese
- Add shredded cheddar cheese a little at a time. Stir until melted and creamy. Season with salt and pepper.
Cook Bacon
- While soup simmers, cook bacon slices until crispy. Crumble and set aside for topping.
Serve
- Ladle soup into bowls. Top with crumbled bacon, chopped chives, and extra cheese if desired. Serve warm.
Notes
- Cheese Choice: Try sharp cheddar for a bolder flavor.
- Extra Creamy: Add an extra ½ cup of heavy cream.
- Vegetarian Option: Use vegetable broth instead of chicken broth.
- Spicy Twist: Add a pinch of cayenne pepper for heat.
- Make Ahead: Soup tastes even better the next day!