Grammy's Kitchen · Potato Soup · Instant Pot Potato Soup
One of 78 potato soup recipes we measured
92 cooks on www.thereciperebel.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 | 91% | 149% |
| dairy | 24% | 35% |
| fat | 1% | 3% |
| thickener | 1% | 0% |
| aromatics | 14% | 16% |
| salt | 1% | 0% |
| protein add | 0% | 17% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon canola oil |
| 150 g | 1 small onion (finely diced) |
| 12 g | 2 teaspoons salt (reduce if using salted broth) |
| 3 g | 1 teaspoon minced garlic |
| 2 g | 1 teaspoon dried parsley |
| 1 g | 1/2 teaspoon dried thyme |
| 1 g | 1/4 teaspoon black pepper |
| 720 g | 3 cups low-sodium chicken broth |
| 907 g | 2 lbs red potatoes (about 6 medium) |
| 122 g | 2 large carrots (peeled and sliced) |
| 40 g | 1 rib celery chopped |
| 252 g | 1 cup evaporated milk (or cream) |
| 16 g | 2 tablespoons cornstarch |
| For garnish cheese, green onions, and bacon |
Method: 8 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“We loved this soup! I skipped the cream and just pureed about half with an immersion blender. This really really hits the spot when you want something warm and hearty. Thanks!” — a cook, 5.0★
“I love this recipe, but was wanting to make it for a vegetarian. Has anyone made it with vegetable broth? I was wondering if it changes the flavor much.” — a cook, 5.0★