Grammy's Kitchen · Potato Soup · Crockpot Potato Soup
One of 78 potato soup recipes we measured
It ranks #2 of 78 for body among the potato soup recipes we compared. 4 cooks on kristineskitchenblog.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 | 10% | 149% |
| dairy | 10% | 35% |
| fat | 1% | 3% |
| thickener | 0% | 0% |
| aromatics | 1% | 16% |
| salt | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoons unsalted butter |
| 160 g | 1 cup finely chopped yellow onion |
| 9 g | 3 cloves garlic (minced) |
| 1134 g | 2 1/2 pounds gold potatoes, such as Yukon gold (or russet potatoes, peeled and cut into 1 1/2-inch pieces) |
| 1 g | 1/2 teaspoon dried thyme (or 3 sprigs fresh thyme) |
| 4 g | 3/4 teaspoon salt (or to taste) |
| 1 g | 1/4 teaspoon black pepper (or to taste) |
| 840 g | 3 1/2 cups low sodium vegetable broth (or chicken broth, may need up to 4 cups) |
| 113 g | 1 cup shredded sharp cheddar cheese* |
| 122 g | 1/2 cup plain Greek yogurt (or sour cream, optional*) |
| optional, for serving: crumbled cooked bacon, chopped green onions, shredded cheddar cheese, sour cream or plain Greek yogurt, etc. |
Method: 8 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi, Kristine! I haven't tried to make the soup yet, but the 5 star rating is for a beautifully written recipe! The instructions are clear and complete, the video is well done and demonstrates the recipe very well. I appreciate the Notes and suggestions too. A” — a cook, 5.0★
“I followed the recipe exactly and it made a creamy and delicious soup. I did add the Greek yogurt as the last step and some sliced green onions when I served it. I look forward to the leftovers!” — a cook, 5.0★