Grammy's Kitchen · Potato Soup · Loaded Potato Soup
One of 78 potato soup recipes we measured
from www.culinaryhill.com
25 cooks on www.culinaryhill.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 | 120% | 149% |
| dairy | 120% | 35% |
| fat | 6% | 3% |
| aromatics | 0% | 16% |
| salt | 0% | 0% |
| protein add | 12% | 17% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 slices bacon | |
| 57 g | 1/4 cup butter ((1/2 stick)) |
| 30 g | 1/4 cup all-purpose flour |
| 976 g | 4 cups milk (plus more as needed) |
| 907 g | 4 medium russet potatoes (peeled and cut into 1/2-inch cubes (about 2 pounds, see note 1)) |
| 2 scallions (thinly sliced, plus more for garnish) | |
| Salt and freshly ground black pepper | |
| 113 g | 1 cup shredded cheddar cheese (plus more for garnish) |
| 115 g | 1/2 cup sour cream ((see note 2)) |
Method: 4 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Low sodium, flavor-able and easy to put together. My daughter said print this one. Perfect for a cool summer night.” — a cook, 5.0★
“Made this tonight and the whole crew loved it. It's definitely a good one to warm you up on a cold winter night!” — a cook, 5.0★