Grammy's Kitchen · Potato Soup · Potato Soup
One of 78 potato soup recipes we measured
from www.twopeasandtheirpod.com
120 cooks on www.twopeasandtheirpod.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 131% | 149% |
| dairy | 60% | 35% |
| fat | 3% | 3% |
| aromatics | 16% | 16% |
| salt | 1% | 0% |
| protein add | 11% | 17% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 8 slices bacon, (chopped) | |
| 28 g | 2 tablespoons butter |
| 150 g | 1 yellow onion, (chopped) |
| 61 g | 1 medium carrot, (diced) |
| 40 g | 1 celery rib, (diced) |
| 12 g | 4 cloves garlic, (minced) |
| 40 g | 1/3 cup all-purpose flour |
| 720 g | 3 cups chicken broth or vegetable broth |
| 488 g | 2 cups milk |
| 907 g | 2 pounds Yukon gold potatoes, (diced) |
| 6 g | 1 teaspoon kosher salt |
| 1 g | 1/2 teaspoon dried thyme |
| 1 g | 1/4 teaspoon black pepper |
| 1 g | 1/4 teaspoon crushed red pepper flakes |
| 113 g | 1 cup shredded sharp cheddar cheese |
| 115 g | 1/2 cup sour cream |
| Toppings: chopped bacon, shredded cheese, green onions, sour cream |
Method: 5 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this in an Instant Pot. If you're a beginner, it's best to use a recipe specifically for IP. Until you are used to modifying recipes, find a recipe specifically for an instant pot but similar in size of vegetables, potatoes and technique. Then modify yo” — a cook, 5.0★
“This is pretty darn good, I used up some half and half in lieu of some of the milk. A question…when did we, as bakers/chefs/experimenters decide to start adding flour to sautéed vegetables in oil? What is the purpose besides giving me anxiety because it begins” — a cook, 5.0★