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Potato Cheddar Soup

A creamy soup made with potatoes, cheddar cheese, onions, and chicken broth.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Potato and dill work together. They rank in the top 3% of all ingredient pairs, and cooks put them together in 423 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Potato Cheddar Soup

Ingredients

Directions

Make the soup

  1. Melt butter in a larger pot, then add onions and cook over medium heat until softened.

  2. Add potatoes, chicken broth and dill.

  3. Bring to a boil and reduce heat.

  4. Cover and simmer until potatoes are tender.

  5. Mash potatoes in soup to a coarse texture.

Finish the soup

  1. Stir in milk and corn and heat for several minutes.

  2. Remove soup from heat.

  3. Stir in cheese until melted.

  4. Season with salt and pepper.

Nutrition, whole recipe (rough)

821Calories
55 gProtein
34 gFat
78 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Cheddar Cheese1 oz (28g)113
Butter1 tbsp (14g)102
Corn1/2 cup kernels (82g)77
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Dill5 sprigs fresh (1g) / 1 tsp dried4
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + dilltop 3% of all pairs
    Smell alikemoderate
    Cooked together423 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Potato + corntop 5% of all pairs
    Smell alikestrong
    Cooked together938 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Potato + chickentop 7% of all pairs
    Smell alikemoderate
    Cooked together2,756 recipes

    Shared aroma: (z)-4-decenal (green, must).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Baking potatoes
Break down when mashed to thicken the soup and give it a hearty body.
Sharp cheddar cheese
Melts into the soup to add richness and a sharp, savory flavor.
Milk
Adds creaminess and softens the soup's flavor without curdling when added off the boil.
Chicken broth
Forms the cooking liquid that carries flavor and cooks the potatoes.
White onion
Softens into the butter to build a sweet, savory base flavor.

The step that matters

Stir in the cheese off the heat. Cheese proteins can turn stringy or grainy and separate when boiled, so removing the pot from heat before stirring in the cheese lets it melt smoothly.

Swap the dill

How well each one fits the dish's main ingredients (butter, onion, potato, chicken, milk, corn, cheddar cheese):

  1. Garlicfits better
  2. Thymefits better
  3. Celeryfits better
  4. Dillthe original

Fit is the average pairing score against butter, onion, potato, chicken, milk, corn, cheddar cheese. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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