Grammy's Kitchen · Potato Soup · Cheesy Bacon Ranch Potato Soup
One of 78 potato soup recipes we measured
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 113% | 149% |
| dairy | 53% | 35% |
| fat | 5% | 3% |
| aromatics | 42% | 16% |
| salt | 0% | 0% |
| protein add | 15% | 17% |
Adapts cleanly: gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 172 g | 3/4 cup sour cream |
| 55 g | 1/4 cup mayonnaise |
| 61 g | 1/4 cup whole milk |
| 1 1/2 Tbsp dry ranch dressing mix | |
| 1361 g | 3 lbs Russet potatoes (, peeled and diced into about 3/4-1" cubes (about 8 medium potatoes)) |
| 14 g | 1 Tbsp extra virgin olive oil |
| 120 g | 3/4 cup diced yellow onion ((about 1 small onion)) |
| 6 g | 2 cloves garlic (, finely minced) |
| 822 g | 2 (14.5 oz) cans chicken broth* |
| 488 g | 2 cups whole milk |
| 30 g | 1/4 cup all-purpose flour |
| 170 g | 6 oz . sharp cheddar cheese (, divided (about 1 1/2 cups)) |
| 28 g | 1 oz . finely grated Parmesan cheese ((about 1/4 cup)) |
| freshly ground black pepper to taste | |
| 10 slices bacon (, cooked and chopped (or crumbled if you like it extra crispy)) | |
| 450 g | 3 green onions (, chopped) |
Method: 6 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.