Grammy's Kitchen · Potato Soup · Slow Cooker Rosemary Potato Soup with Ham an
One of 78 potato soup recipes we measured
from www.momontimeout.com
1 cooks on www.momontimeout.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 | 102% | 149% |
| dairy | 14% | 35% |
| fat | 0% | 3% |
| aromatics | 10% | 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.
| 1361 g | 3 lbs Yukon gold potatoes (cut into 1/2-inch pieces) |
| 454 g | 1 lb cooked ham (cut into 1/2-inch pieces) |
| 150 g | 1 small yellow onion (diced) |
| 12 g | 4 cloves garlic (minced) |
| 284 g | 10 oz bag frozen corn (1 bag) |
| 1440 g | 6 cups low-sodium chicken broth or stock |
| 6 g | 1 tsp kosher salt or to taste |
| 2 g | 1 tsp dried thyme |
| 1 g | 1 sprig of rosemary (in a cheesecloth satchel OR 3/4 tsp ground rosemary) |
| 2 g | 1 tsp freshly ground black pepper or to taste |
| 238 g | 1 cup heavy cream OR half-and-half |
| chives (parsley, or shredded cheese for toppings) |
Method: 8 steps, published by www.momontimeout.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.