Grammy's Kitchen · Potato Soup · Potato Leek Soup
One of 78 potato soup recipes we measured
from tastesbetterfromscratch.com
59 cooks on tastesbetterfromscratch.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 | 145% | 149% |
| dairy | 26% | 35% |
| fat | 5% | 3% |
| aromatics | 0% | 16% |
| salt | 0% | 0% |
| protein add | 0% | 17% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 43 g | 3 tablespoons butter |
| 2 slices bacon (, chopped) | |
| 2 large leeks (, (the white and light green part only), chopped) | |
| 907 g | 2 pounds yukon gold potatoes (, peeled and chopped) |
| 960 g | 4 cups chicken stock (, or vegetable broth) |
| 2 g | 2 bay leaves |
| 4 g | 4 sprigs fresh thyme (, or 3/4 teaspoon dried thyme) |
| Freshly cracked pepper and salt | |
| 118 g | 1/2 cup white wine |
| 238 g | 1 cup heavy cream ((can substitute whole milk or half and half)) |
| crushed red pepper flakes (, optional) |
Method: 4 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this last night and thank you for a guide line. I made a few tweaks based upon what I had on hand. I added half a large onion since I only had 1 large Leek. I also added Celery root and a couple white carrots to the potato count which probably only t” — a cook, 5.0★
“OMG, this is sooo good! I doubled the recipe so that I would have enough to freeze at least one bowl apiece for my three college-aged grandchildren. I left out the cream as suggested before freezing. The only thing not written out is how to make use of the ” — a cook, 5.0★