Grammy's Kitchen · Potato Soup · Crockpot Potato Soup
One of 78 potato soup recipes we measured
from www.wellplated.com
180 cooks on www.wellplated.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 131% | 149% |
| dairy | 54% | 35% |
| fat | 3% | 3% |
| thickener | 2% | 0% |
| aromatics | 14% | 16% |
| salt | 1% | 0% |
| protein add | 10% | 17% |
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* |
| 150 g | 1 small yellow onion (diced) |
| 183 g | 3 large carrots (scrubbed and diced) |
| 907 g | 2 pounds Yukon gold potatoes (peeled and cut into 1/2-inch chunks) |
| 2 g | 1 teaspoon Italian seasoning |
| 6 g | 1 teaspoon kosher salt (plus additional to taste) |
| 1 g | 1/4 teaspoon cayenne pepper |
| 840 g | 3–4 cups reduced-sodium chicken broth ((or vegetable broth for a vegetarian soup)) |
| 340 g | 1 can 2% evaporated milk ((12-ounces) ) |
| 24 g | 3 tablespoons cornstarch |
| 113 g | 1 cup shredded sharp cheddar cheese (plus additional for serving) |
| 245 g | 1 cup nonfat plain Greek yogurt (plus additional for serving) |
| Cooked crumbled bacon ((optional)) | |
| Chopped fresh chives ((optional)) |
Method: 6 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This soup was delicious! My son ate three giant bowlfuls. I cooked the bacon first and then sautéed the onions in the drippings (and butter) and also sautéed the rest of the vegetables before adding them to the crockpot. This probably affected the healthiness ” — a cook, 5.0★
“Erin- this was beyond spectacular! I followed the recipe precisely, despite some concern about the evaporated milk. Concerns gone. You REALLY know what you’re doing and I so appreciate you! I did buy your first book, and will likely buy the second! ❤️” — a cook, 5.0★