I don't know Ann's recipe, but to figure out how many servings, take note of how much stuff in used....how many cups of broth, milk/cream and potatoes. That will tell you how much soup it makes and figure a cup of soup per person.

I make Julia Child's potato leek soup and it serves 6 as per the recipe. Way too much for 6 even as a main with apps and a salad.

It has 6 cups of broth/stock, another cup of milk/cream, and 4-5 med russets. That recipe would serve easily 10 as a starter or side. I usually half the recipe for 4-6. (also a great base soup for a starter with a seared scallop or a couple shrimp or 3 oysters for a small pan roast. )

My small soup bowls, really cups, are rather tiny but soup is so delicious as a side or starter i find it very filling. Often guests can be a bit famished and tend to over-do the apps and starter soups.

For years a friend insisted on bringing a winter squash soup every Thanksgiving. It was good but very rich. I bought 2 dozen DinerWare bowls at a restaurant supply for 50cents each. Still use them today to keep the overeater in check. (not meaning rude, just complaints of being full before the main meal started). She was sensitive and needing compliments so the two cup bowls were way to big and guests felt they needed to finish it.