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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
