Grammy's Kitchen · Potato Soup · Red Potato Soup
One of 78 potato soup recipes we measured
from therecipecritic.com
6 cooks on therecipecritic.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 | 252% | 149% |
| dairy | 115% | 35% |
| fat | 14% | 3% |
| aromatics | 8% | 16% |
| salt | 0% | 0% |
| protein add | 59% | 17% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 340 g | 1 (12-ounce) package smoked bacon, (chopped) |
| 80 g | 1/2 cup diced onion |
| 80 g | 2 stalks diced celery |
| 61 g | 1 large diced carrot |
| 6 g | 2 teaspoons minced garlic |
| 907 g | 2 pounds red potatoes, (cubed) |
| 1440 g | 6 cups chicken broth |
| 151 g | 2/3 cup unsalted butter |
| 90 g | 3/4 cup all-purpose flour |
| 976 g | 4 cups whole milk (at room temperature, divided) |
| 227 g | 1 (8-ounce) container sour cream |
| 282 g | 2 1/2 cups shredded sharp cheddar cheese, (divided) |
| salt and pepper (to taste) | |
| chives or green onions for garnish |
Method: 8 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The recipe directions were easy to follow and the resulting soup was absolutely delicious! Everyone in my house raved about it and it made enough for leftovers to pack for lunches for days. I added smoked paprika and rosemary and it was rich and flavorful. I p” — a cook, 5.0★
“My spin was to use fontina cheese in the soup and topped it with sharp white cheddar and Italian parsley. Used bacon in the soup but crisp pancetta on top. Also used potato starch in the milk instead of flour. Great recipe.” — a cook, 5.0★