Why You’ll Love This Recipe

• Creamy and Hearty: The combination of milk, chicken broth, and sour cream creates a luscious, smooth base, while chunks of tender potatoes add substance to each bite.
• Rich and Savory: The addition of browned meat enhances the depth of flavor, making this soup incredibly satisfying.
• Customizable Toppings: Garnish with green onions, extra cheese, or even a dollop of sour cream to tailor the soup to your preferences.
• Simple Preparation: With straightforward steps and common ingredients, this recipe is accessible for both novice and experienced cooks.

Ingredients

• 4 large potatoes (e.g., Russet or Yukon Gold), peeled and cubed
• ½ teaspoon salt, plus more to taste
• 8 ounces ground or diced beef
• 4 tablespoons unsalted butter
• ½ medium onion, finely chopped
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• 2½ cups whole milk
• 2½ cups chicken broth
• 1 cup cheddar cheese (mild or sharp), shredded
• ¾ cup sour cream
• ¼ teaspoon pepper, or to taste
• Green onions, chopped, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Potatoes: Fill a stockpot with enough water to cover the cubed potatoes. Add ½ teaspoon of salt and the potatoes. Cook for 8 to 10 minutes, or until the potatoes are tender when pierced with a knife. Drain and set aside.
2. Brown the Meat: In a Dutch oven, cook the beef over medium heat until browned and slightly crispy on the edges. Remove and set aside, leaving about 1 tablespoon of rendered fat in the pot.
3. Sauté Aromatics: Add the butter to the Dutch oven with the reserved fat. Sauté the finely chopped onion until soft and translucent. Add the minced garlic and cook for an additional minute until fragrant.
4. Create the Base: Stir in the all-purpose flour and cook for about a minute, ensuring it’s well incorporated. Gradually whisk in the whole milk and chicken broth, bringing the mixture to a gentle boil.
5. Combine Ingredients: Add the drained potatoes to the pot. Season with additional salt (if needed) and ¼ teaspoon of pepper, adjusting to taste. Stir in the sour cream, shredded cheddar cheese, and half of the cooked meat. Bring the soup to a simmer, then remove from heat.
6. Serve: Ladle the soup into bowls and garnish with the remaining meat and chopped green onions before serving.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: About 10 minutes.
• Cooking Time: Approximately 20 minutes.
• Total Time: Around 30 minutes.

Variations

• Vegetarian Option: Omit the meat and use vegetable broth instead of chicken broth. For added depth, consider incorporating smoked paprika or liquid smoke to enhance the flavor.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper to introduce some heat to the soup.
• Extra Creamy: Stir in a little heavy cream or extra cheese for an even richer consistency.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm the soup over low heat on the stovetop, stirring occasionally. If it has thickened too much, add a splash of milk or broth to loosen it.

FAQs

How can I make this soup thicker?

If you’d like a thicker consistency, mash some of the cooked potatoes or add an extra tablespoon of flour when making the base.

Can I use a different type of cheese?

Yes! Sharp cheddar is classic, but you can experiment with Gouda, Monterey Jack, or even a smoked cheese for added flavor.

What’s the best way to reheat this soup?

Reheat on the stovetop over low heat, stirring occasionally. If needed, add a little extra broth or milk to adjust the consistency.

Can I make this soup ahead of time?

Absolutely! The flavors deepen over time, so making it a day ahead and reheating before serving works great.

What kind of potatoes work best for this recipe?

Russet and Yukon Gold potatoes work best because they create a creamy texture while holding their shape well.

Can I make this in a slow cooker?

Yes! Cook the potatoes separately, brown the meat, and then combine everything in the slow cooker on low for 4-5 hours or until well blended.

Can I use ground turkey instead?

Yes, ground turkey is a great substitute and will result in a slightly lighter version of the soup.

How do I prevent the cheese from clumping?

Add the cheese gradually, stirring constantly, and remove the soup from direct heat before mixing it in to ensure a smooth texture.

Can I use heavy cream instead of milk?

Yes, but it will make the soup even richer. You may want to adjust the amount based on your preference.

What can I serve with this soup?

Crusty bread, garlic toast, or a simple side salad make great accompaniments.

Conclusion

This Loaded Potato Soup is a creamy, savory, and satisfying dish that’s perfect for any occasion. With simple ingredients and easy preparation, it’s an excellent choice for a comforting meal. Try it with your favorite toppings for a personalized touch!

Ina Garten’s Loaded Potato Soup

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• Author: Isabella
• Total Time: 30 minutes
• Yield: 6 servings

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Description

Ina Garten’s Loaded Potato Soup is a comforting and hearty dish that combines tender potatoes, rich flavors, and creamy cheese to create a satisfying meal perfect for chilly days. This soup offers a velvety texture and a depth of flavor that will warm you from the inside out.

 

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Ingredients

• 4 large potatoes (Russet or Yukon Gold), peeled and cubed
• ½ teaspoon salt, plus more to taste
• 8 ounces ground or diced beef
• 4 tablespoons unsalted butter
• ½ medium onion, finely chopped
• 2 garlic cloves, minced
• ¼ cup all-purpose flour
• 2½ cups whole milk
• 2½ cups chicken broth
• 1 cup cheddar cheese (mild or sharp), shredded
• ¾ cup sour cream
• ¼ teaspoon black pepper, or to taste
• Green onions, chopped, for garnish

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Instructions

1. Cook the Potatoes:
   • Fill a stockpot with enough water to cover the cubed potatoes.
   • Add ½ teaspoon of salt and bring to a boil.
   • Cook for 8 to 10 minutes or until the potatoes are tender when pierced with a knife.
   • Drain and set aside.
2. Brown the Meat:
   • In a Dutch oven, cook the beef over medium heat until browned and slightly crispy on the edges.
   • Remove and set aside, leaving about 1 tablespoon of rendered fat in the pot.
3. Sauté Aromatics:
   • Add butter to the Dutch oven with the reserved fat.
   • Sauté the chopped onion until soft and translucent.
   • Stir in minced garlic and cook for an additional minute until fragrant.
4. Create the Base:
   • Stir in the all-purpose flour and cook for about a minute.
   • Gradually whisk in whole milk and chicken broth, bringing the mixture to a gentle boil.
5. Combine Ingredients:
   • Add the drained potatoes, then season with salt and black pepper to taste.
   • Stir in sour cream, shredded cheddar cheese, and half of the cooked meat.
   • Bring the soup to a simmer, then remove from heat.
6. Serve:
   • Ladle the soup into bowls and garnish with the remaining meat and chopped green onions.

Notes

• Vegetarian Option: Omit the meat and use vegetable broth instead of chicken broth.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper.
• Extra Creamy: Stir in heavy cream or extra cheese for a richer texture.
• Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
• Reheating: Warm over low heat, adding a splash of milk or broth if needed.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American