Grammy's Kitchen · Potato Soup · Chicken and Potato Soup
One of 78 potato soup recipes we measured
from www.chelseasmessyapron.com
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 211% | 149% |
| dairy | 114% | 35% |
| fat | 15% | 3% |
| aromatics | 2% | 16% |
| salt | 1% | 0% |
| protein add | 514% | 17% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3600 g | 2 medium chicken breasts |
| 2 g | 1 teaspoon Italian seasoning |
| 3 g | 1 teaspoon garlic powder |
| 4 g | 3/4 teaspoon salt |
| 2 g | 3/4 teaspoon pepper |
| 41 g | 3 tablespoon olive oil (divided) |
| 71 g | 5 tablespoons unsalted butter (divided) |
| 3 cups mirepoix | |
| 8 g | 1 tablespoon minced garlic |
| 3 g | 1 teaspoon chicken bouillon powder |
| 600 g | 4 cups diced baby gold potatoes (unpeeled) |
| 720 g | 3 cups chicken broth |
| 40 g | 1/3 cup flour |
| 732 g | 3 cups whole milk |
| 119 g | 1/2 cup heavy cream |
| 226 g | 2 cups freshly shredded sharp Cheddar cheese |
| 145 g | 1 cup frozen peas (optional) |
| Fresh parsley (or thyme, optional) | |
| Hearty buttered bread (for serving) |
Method: 7 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.