Grammy's Kitchen · Potato Soup · Creamy Ham and Potato Soup
One of 78 potato soup recipes we measured
19 cooks on www.gimmesomeoven.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 | 137% | 149% |
| dairy | 83% | 35% |
| fat | 3% | 3% |
| aromatics | 18% | 16% |
| salt | 1% | 0% |
| protein add | 0% | 17% |
| sweetener | 48% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoons olive oil or butter |
| 150 g | 1 small white or yellow onion (peeled and diced) |
| 80 g | 2 celery stalks (diced) |
| 122 g | 2 large carrots (diced) |
| 9 g | 3 cloves garlic (peeled and minced) |
| 30 g | 1/4 cup all-purpose flour |
| 480 g | 2 cups chicken stock |
| 732 g | 3 cups ALDI organic milk (warmed) |
| 680 g | 1.5 pounds baby Yukon gold (or regular-sized Yukon gold) potatoes (diced) |
| 270 g | 2 cups diced leftover ham (I used ALDI Specially Selected Spiral Cut Double-Glazed Brown Sugar Ham) |
| 1 g | 1 bay leaf |
| 2 g | 1 teaspoon dried thyme |
| 6 g | 1 teaspoon Kosher salt |
| 1 g | 1/2 teaspoon freshly-cracked black pepper |
Method: 4 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I used this as a solid base recipe. I added fresh thyme (about 8 springs, finely chopped) and fresh tarragon (about 6 springs, finely chopped). I also added finely chopped bacon pieces (about 4 rashers, cooked) to accentuate the smokiness of the ham. My fami” — a cook, 5.0★
“This is my new favourite soup. I have made it numerous times. Love the way the thyme and bay leaf enhances the ham. I substituted ham broth for chicken as I boil my ham for a couple of hours before I bake it, but this is an excellent recipe. Thank you! Kathy f” — a cook, 5.0★