Grammy's Kitchen · Potato Soup · Baked Potato Soup
One of 78 potato soup recipes we measured
from tastesbetterfromscratch.com
3 cooks on tastesbetterfromscratch.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 | 68% | 149% |
| dairy | 34% | 35% |
| fat | 3% | 3% |
| aromatics | 11% | 16% |
| salt | 0% | 0% |
| protein add | 24% | 17% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1361 g | 3 lbs russet potatoes |
| olive oil | |
| salt and pepper | |
| 227 g | 1/2 lb bacon (, cut into 1/2’’ thick slices) |
| 43 g | 3 Tablespoons butter |
| 150 g | 1 leek (, white and light green part, diced (or 1/2 of a medium onion, diced)) |
| 40 g | 1 rib celery (, diced) |
| 6 g | 2 cloves garlic (, minced) |
| 15 g | 2 Tablespoons flour |
| 480 g | 2 cups chicken stock |
| 3 g | 1 teaspoons chicken bouillon paste |
| 476 g | 2 cups whole milk or heavy cream |
| 3 g | 1/2 teaspoon kosher salt (, more to taste) |
| 1 g | 1/4 teaspoon fresh cracked black pepper (, more to taste) |
| 113 g | 1 cup freshly shredded cheddar cheese (, + extra for topping) |
| Sour Cream (,) | |
| Diced Fresh Chives |
Method: 8 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Cooked potatoes in boiling water and skins were fried separate. Added More bacon and bacon fat. 10/10. Husband said it's my best soup yet and I've made alot of soups.” — a cook, 5.0★
“It was super delicious with the almond milk. I used unsweetened and the recipe was delicious. Thanks so much for the suggestion!!” — a cook, 5.0★