Grammy's Kitchen · Potato Soup · Loaded Baked Potato Soup
One of 78 potato soup recipes we measured
29 cooks on www.lecremedelacrumb.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 | 284% | 149% |
| dairy | 72% | 35% |
| fat | 8% | 3% |
| aromatics | 101% | 16% |
| salt | 2% | 0% |
| protein add | 50% | 17% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 4 large russet potatoes (peeled, and chopped into 1-inch pieces) |
| 57 g | 4 tablespoons butter |
| 8 g | 1 tablespoon minced garlic |
| 75 g | 1/2 yellow onion (diced) |
| 1440 g | 6 cups chicken broth (divided) |
| 12 g | 2 teaspoons salt (or to taste, divided) |
| 488 g | 2 cups milk (or 2 more cups broth) |
| 113 g | 1 cup shredded white cheddar cheese (more for topping (see note)) |
| 113 g | 1 cup sharp cheddar cheese (more for topping (see note)) |
| 1 g | 1/2 teaspoon cracked black pepper (or 1/4 teaspoon finely ground black pepper) |
| 600 g | 4 green onions (chopped) |
| 112 g | 1/2 cup crumbled bacon pieces ((see note)) |
| sour cream (optional topping) |
Method: 7 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe has become a staple in our family. The whole crew is always like “Tea, when you making baked potato soup?!” Thank you for sharing this delicious recipe! My secret is layering in the bacon, cheese and sour cream in stages. If you’re freaky with ” — a cook, 5.0★
“Tater soup is my go to make me feel better comfort food. It always has and now that I found this recipe...ALWAYS WILL. I used to make it for my boys when they were younger and not feeling their best. Now I'm making it for my elderly mom. Thank you for sharing ” — a cook, 5.0★