Grammy's Kitchen · Potato Soup · Guajillo Spiced Cheese & Potato Soup
One of 78 potato soup recipes we measured
from www.chilipeppermadness.com
It ranks #4 of 78 for body among the potato soup recipes we compared. 2 cooks on www.chilipeppermadness.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 11% | 149% |
| dairy | 0% | 35% |
| fat | 5% | 3% |
| aromatics | 2% | 16% |
| salt | 0% | 0% |
| protein add | 121% | 17% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 3 guajillo peppers | |
| 27 g | 2 tablespoons olive oil |
| 454 g | 3 medium sized yellow potatoes (about 1 pound, peeled and cubed) |
| 61 g | 1 large carrot (peeled and chopped) |
| 30 g | 2 jalapeno peppers (chopped) |
| 40 g | 1 stalk celery (chopped) |
| 9 g | 3 cloves garlic (chopped) |
| 20 g | 2-3 tablespoons spicy chili powder |
| Salt and pepper to taste | |
| 59 g | 1/4 cup white wine |
| 560 g | 4 cups chicken (or vegetable stock) |
| 113 g | 1 cup melty cheese (shredded , or more as desired – cheddar is good, or American) |
Method: 11 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I followed the recipe exactly and the soup was delicious. The problem I ran into was that my little food processor left small pieces of the skin of the guajillo peppers in the paste. They had the consistency of paper so I pulled as many as I could out of the s” — a cook, 4.0★
“This is a new one to be made over and over. And over. Delicious.” — a cook, 5.0★