Grammy's Kitchen · Potato Soup · Pressure Cooker Smoky Lentil and Potato Soup
One of 78 potato soup recipes we measured
261 cooks on www.melskitchencafe.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| liquid | 233% | 149% |
| dairy | 0% | 35% |
| fat | 2% | 3% |
| aromatics | 11% | 16% |
| salt | 1% | 0% |
| protein add | 47% | 17% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 80 g | 1/2 cup chopped yellow or white onion |
| 9 g | 3 cloves garlic (finely minced or pressed through a garlic press) |
| 64 g | 1/2 cup diced carrots (about 2 medium carrots) |
| 50 g | 1/2 cup diced celery (about 2 stalks) |
| 4 g | 2 teaspoons ground cumin |
| 3 g | 1 1/2 teaspoons smoked paprika |
| 6 g | 1 teaspoon salt |
| 454 g | 1 pound Yukon Gold or red potatoes (cut into 1-inch pieces (I do not peel but you can if you want)) |
| 192 g | 1 cup red lentils (sorted and rinsed (see note)) |
| 192 g | 1 cup brown lentils (sorted and rinsed (see note)) |
| 1920 g | 8 cups chicken or vegetable stock or broth |
| 255 g | 8 to 10 ounces kale or spinach (chopped (optional but delicious)) |
Method: 5 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The soup had more liquid than I expected, but I added red bell peppers and small pieces of raw cauliflower that softened in the broth. I just put the spinach in the bowls bc some family members like it less wilted for leftovers. Three minutes under pressure an” — a cook, 5.0★
“I've made this soup probably 25 times over the last 4 or so years. I've tried it with sweet potatoes as a substitute, with chicken sausage, with or without onion, with or without extra carrots and celery, and with both tons of spinach or kale. My entire famil” — a cook, 5.0★