Grammy's Kitchen · Potato Soup · Instant Pot Creamy Potato Soup
One of 78 potato soup recipes we measured
26 cooks on www.cookingclassy.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 105% | 149% |
| dairy | 53% | 35% |
| fat | 3% | 3% |
| thickener | 1% | 0% |
| aromatics | 14% | 16% |
| salt | 0% | 0% |
| protein add | 30% | 17% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 Tbsp butter |
| 160 g | 1 cup chopped yellow onion |
| 101 g | 1 cup diced celery |
| 822 g | 2 (14.5 oz.) cans low-sodium chicken broth |
| 900 g | 6 cups peeled and diced russet potatoes, (cut about 1/2-inch cubes) |
| 128 g | 1 cup diced carrots |
| Salt and freshly ground black pepper | |
| 366 g | 1 1/2 cups whole milk, (then more to thin as it rests as desired) |
| 12 g | 1 1/2 Tbsp cornstarch |
| 227 g | 8 oz. cream cheese, (diced into small cubes) |
| 113 g | 1 cup shredded cheddar cheese |
| 8 slices bacon, (chopped and cooked) | |
| Chopped green onions or parsley ((optional)) |
Method: 12 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a great recipe! It's really easy to throw together quickly and my kids love it. I'm thinking about making a big batch and freezing it. Any idea how long it will last in the freezer?” — a cook, 5.0★
“I made this according to the recipe, although left off the cheddar topping. Turned out really great! Super easy, very creamy and tasty. Will make this one again!” — a cook, 5.0★