Grammy's Kitchen · Potato Soup · Cauliflower Potato Soup
One of 78 potato soup recipes we measured
36 cooks on www.spendwithpennies.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 213% | 149% |
| dairy | 108% | 35% |
| fat | 0% | 3% |
| thickener | 2% | 0% |
| aromatics | 18% | 16% |
| salt | 0% | 0% |
| protein add | 25% | 17% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 2 slices bacon (chopped) | |
| 75 g | 1/2 onion (diced) |
| 6 g | 2 cloves garlic (minced) |
| 480 g | 2 cups chicken broth |
| 488 g | 2 cups whole milk |
| 454 g | 1 pound baking potatoes (about 2 cups peeled and diced) |
| 2 cups cauliflower florets (washed & dried) | |
| 8 g | 1 tablespoon cornstarch (or as needed) |
| 113 g | 1 cup shredded sharp cheddar cheese |
| Kosher salt (to taste) | |
| black pepper (to taste) |
Method: 7 steps, published by www.spendwithpennies.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Great recipe. I roasted 2 large carrots, and half a zucchini and added them in. Great idea. I had some flavourful Red Leicester cheese. I used my hand masher. The soup was delicious.” — a cook, 3.0★
“I love how easy this recipe was. I used blanched cauliflower that I had in the freezer and didn't know what to do with it and used a bit of butter instead of the bacon fat. Delicious” — a cook, 5.0★