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Baked Potato Soup I

A creamy soup of baked potatoes, bacon, cheese, and sour cream.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Baked Potato Soup I

Time10 minutes

Ingredients

Directions

Prepare

  1. Cook bacon. Drain, crumble and set aside.

Make the soup base

  1. In dutch oven or stock pot, melt margarine over medium heat.

  2. Whisk in flour until smooth.

  3. Gradually stir in milk, whisking constantly, until thickened.

  4. Stir in potatoes and onions.

  5. Bring to a boil, stirring frequently.

  6. Reduce heat and simmer 10 minutes.

Finish and serve

  1. Mix in bacon, cheese, sour cream, salt and pepper.

  2. Continue cooking stirring frequently, until cheese is melted. Add milk if too thick.

Nutrition, whole recipe (rough)

1173Calories
54 gProtein
34 gFat
162 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Cheddar Cheese1 oz (28g)113
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Black Pepper1 tsp ground (2.3g)6
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 + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  2. Potato + cheddar cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together932 recipes

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

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  4. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  5. Milk + cheddar cheesetop 11% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Flour
Thickens the milk with the margarine into a smooth, creamy base.
Milk
Forms the liquid base that thickens into the soup.
Potatoes
Add body and starch that help make the soup hearty.
Cheddar cheese
Melts into the soup to add richness and savory flavor.
Sour cream
Adds tang and creaminess to the finished soup.
Bacon
Adds smoky, salty flavor and savory richness.

The step that matters

Adding the milk gradually while whisking. Pouring milk in all at once lets flour clump, leaving lumps that won't smooth out. Adding it slowly while whisking constantly lets the starch disperse evenly so the sauce thickens smoothly.

Swap the onion

How well each one fits the dish's main ingredients (flour, milk, potato, cheddar cheese, cream, pepper):

  1. Capsicumfits better
  2. Chivefits better
  3. Spinachfits about as well
  4. Onionthe original

Fit is the average pairing score against flour, milk, potato, cheddar cheese, cream, pepper. 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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