Grammy's Kitchen · Potato Soup · Instant Pot Potato Soup
One of 78 potato soup recipes we measured
13 cooks on kristineskitchenblog.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 | 67% | 149% |
| dairy | 19% | 35% |
| fat | 1% | 3% |
| thickener | 1% | 0% |
| aromatics | 13% | 16% |
| salt | 0% | 0% |
| protein add | 0% | 17% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon butter |
| 160 g | 1 cup chopped yellow onion |
| 9 g | 3 cloves garlic (minced) |
| 1134 g | 2 1/2 pounds Yukon gold potatoes (cut into 1/2-inch pieces) |
| 122 g | 2 carrots (sliced) |
| 1 g | 1/2 teaspoon dried oregano |
| 4 g | 3/4 teaspoon salt (or to taste) |
| 1 g | 1/4 teaspoon black pepper (or to taste) |
| 1 g | 1/4 teaspoon cayenne pepper (optional, for spice) |
| 600 g | 2 1/2 cups low sodium vegetable broth (or chicken broth) |
| 244 g | 1 cup milk (whole milk preferred) |
| 8 g | 1 tablespoon cornstarch |
| shredded cheddar cheese | |
| cooked crumbled bacon | |
| sliced green onions or chives |
Method: 7 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this soup tonight and it was really good! I used yellow potatoes, since I could not find Yukon Gold at either of my local grocery stores. I followed the recipe pretty close but made a couple small adjustments like: 1.5tsps salt, 3/4 tsp of oregano, and 1/” — a cook, 5.0★
“I love this recipe. I have made it at least 10 times! We like it best with russet potatoes - I tried Yukon gold and didn’t like the flavor. Personal preference. We also add 2 ribs of celery to the soup too. It adds a little something to the flavor. We t” — a cook, 5.0★