7 Baked Potato Soup Recipes: A Hearty Delight for Every Palate

Introduction

Baked potato soup is a beloved comfort food that warms both the heart and the stomach. Whether it’s a chilly winter evening or a rainy day, a steaming bowl of baked potato soup never fails to bring comfort. In this article, we’ll explore seven delicious baked potato soup recipes, each with its unique twist. So, grab your apron and let’s get cooking!

Classic Baked Potato Soup Recipe

Ingredients

4 large russet potatoes
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
2 cups chicken broth
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup chopped green onions
6 slices of bacon, cooked and crumbled
Salt and pepper to taste

Directions

Preheat your oven to 400°F (200°C). While it’s heating up, scrub those russet potatoes like you’re giving them a spa day. Then, poke them with a fork a few times, wrap them in foil, and bake for about an hour, or until they’re tender.

While the potatoes are getting all cozy in the oven, it’s roux time! In a large pot, melt the butter over medium heat. Sprinkle in the flour, and stir like you’re making a secret potion until it’s all nice and bubbly, about 1-2 minutes.

Gradually pour in the milk and chicken broth, stirring constantly to avoid lumps. Keep stirring until the mixture thickens up a bit, like a good plot thickening in a novel. It should take about 5-7 minutes.

Once the potatoes are done baking, take them out, let them cool for a bit, and then peel and cube them into bite-sized pieces.

Add those cubed potatoes, sour cream, and shredded cheddar cheese into your pot of creamy goodness. Stir it all together until the cheese is melted and everything is smooth. Season with salt and pepper to taste, and don’t be shy with the pepper – it’s the spice of life!

Simmer your soup for another 10-15 minutes, making sure it doesn’t stick to the bottom of the pot. You want it to be as smooth as a jazz melody.

While your soup is simmering, it’s bacon time! Cook those bacon slices until they’re nice and crispy. Then, crumble them up like you’re solving a bacon puzzle.

Finally, ladle your creamy potato soup into bowls, and garnish with chopped green onions and the glorious bacon bits. It’s like the final chapter of your culinary masterpiece.

And there you have it, a classic baked potato soup recipe that is satisfying. Enjoy your meal, and remember, cooking is an art – don’t be afraid to add your own twists and flavors to make it uniquely yours!

Preparation:In a large pot, combine potatoes, onions, and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender.
Use an immersion blender to blend the soup until smooth.
Add milk and sour cream, stirring until well combined.
Season with salt and pepper to taste.
Serve hot, garnished with cheddar cheese, bacon bits, and chives.

Personal Experience:I remember the first time I tried classic baked potato soup. The creamy texture and the delightful combination of cheddar cheese and bacon made it an instant favorite. It’s a dish that brings back fond memories of family gatherings and cozy nights by the fireplace.

Instructions:

Begin by baking the potatoes until they are tender. It’s like preparing the stars of your show.

While the potatoes are baking, melt the butter in a large pot. It’s like warming up the stage.

Stir in the flour to make a smooth paste. This is your roux, the unsung hero of the soup.

Gradually whisk in the milk, like you’re composing a beautiful melody. Allow the mixture to thicken.

Cut the baked potatoes into small chunks, like casting supporting actors. Add them to the pot.

Stir in most of the cheddar cheese and let it melt into the soup. It’s like the dramatic climax.

Finally, blend in the sour cream to make it velvety and rich, like adding a touch of elegance.

Season with salt and pepper for the finishing touch. Taste as you go, it’s your final performance.

Serve your classic baked potato soup, garnished with chopped chives and bacon bits. It’s a timeless classic that will warm your heart.

Loaded Baked Potato Soup Recipe

Ingredients

4 large russet potatoes
6 slices of bacon
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
2 cups chicken broth
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup chopped green onions
Salt and pepper to taste

Directions

Start by giving those russet potatoes a spa day. Scrub them clean and then poke them with a fork. Wrap them up in foil and let them bake at 400°F (200°C) for about an hour. They’ll come out feeling like royalty.

While the potatoes are in the oven, let’s multitask. In a separate pan, cook the bacon until it’s crispy. Once it’s done, crumble it into little bacon confetti pieces. Try not to eat them all before the soup is ready!

Now, in a large pot, melt the unsalted butter over medium heat. Sprinkle in the all-purpose flour and stir until it’s as smooth as a silk robe. This is the roux, your soup’s fancy foundation.

Gradually pour in the whole milk and chicken broth, stirring like you’re in a dance-off with a whisk. Keep going until the mixture thickens up, about 5-7 minutes. It should be thicker than a plot twist in a mystery novel.

Once the potatoes are done baking, peel and cube them into bite-sized pieces. Don’t burn your fingers; let them cool a bit first.

Add those glorious potato cubes to your creamy concoction, along with sour cream and shredded cheddar cheese. Stir it all together until it’s as harmonious as a symphony.

Season your soup with salt and pepper to taste. Don’t be shy; your taste buds deserve a party too!

Let the soup simmer for another 10-15 minutes, like a slow-building suspense in a thriller movie. Stir occasionally, so it doesn’t stick to the pot.

Now comes the fun part. Ladle your loaded baked potato soup into bowls and sprinkle it with chopped green onions and the bacon confetti. It’s like a flavor explosion, better than any plot twist!

And there you have it, a Loaded Baked Potato Soup recipe that satisfy your taste buds. So, dig in and enjoy. Just remember, with great soup comes great responsibility not to slurp too loudly!

Preparation:Follow the same preparation steps as the classic baked potato soup.
When serving, let your creativity run wild with toppings. Load up your soup with extra cheddar cheese, crispy bacon bits, a dollop of sour cream, and a sprinkle of fresh chives.

A Humorous Mishap:Once, I got a little carried away with toppings on my loaded baked potato soup. It was so piled high with cheese, bacon, and sour cream that it almost toppled over! Lesson learned: moderation is key, but indulgence is welcome.

Instructions

Start by baking the potatoes until they are tender. It’s like preparing the stars of your loaded show.

While the potatoes are baking, melt the butter in a large pot. It’s like warming up the stage for an extravagant performance.

Stir in the flour to create a smooth paste. This is your roux, the unsung hero of the soup.

Gradually whisk in the milk, like you’re conducting a symphony. Allow the mixture to thicken.

Cut the baked potatoes into small chunks, like casting supporting actors. Add them to the pot.

Stir in most of the cheddar cheese and let it melt into the soup. It’s like the grand finale of flavor.

Add the sour cream for that creamy extravagance, like adding a touch of opulence.

Season with salt and pepper for the finishing touch. Taste as you go; it’s your final performance.

Serve your loaded baked potato soup, garnished with crispy bacon bits and chopped chives. It’s a lavish masterpiece that will dazzle your taste buds.

Healthy Twist: Baked Sweet Potato Soup Recipe

Ingredients

4 medium-sized sweet potatoes
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
4 cups vegetable broth
1 can (14 ounces) coconut milk
Salt and pepper to taste
Fresh cilantro leaves for garnish
Toasted pumpkin seeds for crunch

Directions

Preheat your oven to 400°F (200°C). While it’s heating up, wash your sweet potatoes thoroughly and stab them with a fork a few times. Place them on a baking sheet and roast them for about 45-50 minutes until they are tender and can be easily pierced with a fork. It’s like they’re getting a tan, but in the oven!

While the sweet potatoes are doing their thing in the oven, let’s work on the flavor base. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it’s soft and translucent, about 5 minutes. Stir in the minced garlic and let it cook for another minute until it’s fragrant. It’s like a savory perfume in your kitchen!

Sprinkle in the ground cumin and ground cinnamon. Give it a good stir to wake up those spices and let them dance with the onions and garlic for about a minute. This is where the magic starts.

Once the sweet potatoes are done roasting, take them out and let them cool for a bit. Then, peel them and chop them into chunks. They should be so tender that they practically fall apart.

Add the roasted sweet potato chunks to the pot with your fragrant onion and spice mix. Pour in the vegetable broth and coconut milk. Stir everything together like it’s a cozy family reunion.

Simmer the soup for about 10-15 minutes, allowing all those flavors to meld together like old friends catching up.

It’s seasoning time! Season your soup with salt and pepper to taste. Remember, you’re the chef, and your taste buds are the judges.

Now, it’s time to blend. You can use an immersion blender directly in the pot, or if you prefer, transfer the soup in batches to a blender. Blend until it’s smooth and silky, like a rich, velvety dream.

Once your soup is perfectly creamy, it’s ready to serve. Ladle it into bowls, and garnish with fresh cilantro leaves for a burst of freshness and some toasted pumpkin seeds for a satisfying crunch. It’s like the perfect symphony of flavors and textures.

And there you have it, a Healthy Twist: Baked Sweet Potato Soup that’s full of wholesome goodness. Enjoy this delightful soup, and remember, good food is not just nourishment; it’s an experience!

Preparation:Boil the sweet potatoes and onions in vegetable broth until soft.
Use a blender to puree the mixture until smooth.
Return the mixture to the pot and add coconut milk.
Season with salt, pepper, and a pinch of cinnamon.
Simmer for a few more minutes.
Serve hot.

Health Benefits:Sweet potatoes bring a unique sweetness and a load of vitamins and minerals to this soup. It’s a guilt-free indulgence that’s perfect for those watching their diet.

Instructions

Begin by baking the sweet potatoes until they are tender. It’s like nurturing the sweetness.

In a large pot, heat the olive oil. It’s like warming up your healthy story.

Sauté the diced onion and minced garlic until they are soft and fragrant. It’s like creating the foundation of your flavorful plot.

Add the baked sweet potatoes, vegetable broth, cumin, paprika, and a touch of cinnamon. Stir like you’re weaving in the threads of a rich tapestry.

Let the soup simmer and thicken like a plot reaching its climax.

Season with salt and pepper for the finishing touch. Taste as you go, you’re the author of this healthy tale.

Serve your healthy baked sweet potato soup, garnished with a dollop of Greek yogurt. It’s a nutritious and delicious story for your taste buds.

Vegan Delight: Baked Potato and Leek Soup Recipe

Ingredients

4 large russet potatoes
2 leeks, white and light green parts, chopped
2 tablespoons olive oil
4 cloves garlic, minced
4 cups vegetable broth
1 cup unsweetened almond milk (or your preferred plant-based milk)
1/2 cup nutritional yeast (for that cheesy flavor)
1 teaspoon dried thyme
Salt and pepper to taste
Fresh chives for garnish
A squeeze of fresh lemon juice

Directions

Begin by preheating your oven to 400°F (200°C). As it warms up, give your russet potatoes a spa treatment. Scrub them clean and then poke them with a fork a few times. Wrap them up in foil and bake them for about an hour until they’re fork-tender. They’re like the stars of the show.

While the potatoes are in the oven, it’s time to prepare the leeks. Chop the white and light green parts and give them a good rinse to remove any dirt or sand. Leeks can be tricky like that!

In a large pot, heat the olive oil over medium heat. Add the chopped leeks and minced garlic. Sauté them until they become soft and fragrant, about 5 minutes. This is where the kitchen starts to smell divine!

Once your baked potatoes are done and cooled slightly, peel and cube them into bite-sized pieces. They should be as soft as a good conversation.

Add the cubed potatoes to the pot with your sautéed leeks and garlic. Pour in the vegetable broth, almond milk, nutritional yeast, and dried thyme. Stir it all together like you’re mixing up a potion for plant-based deliciousness.

Simmer the soup for about 15-20 minutes, letting all those flavors harmonize like a choir of taste buds. Stir occasionally to keep the party going.

It’s seasoning time! Season your soup with salt and pepper to taste. Give it a taste and adjust until it’s singing the right tune.

Now, it’s blending time. You can use an immersion blender right in the pot, or if you prefer, transfer the soup in batches to a blender. Blend until it’s as smooth as a velvety vegan dream.

A little zing to finish it off: squeeze in some fresh lemon juice. It’s like a burst of sunshine in your bowl.

Ladle your Vegan Delight:Baked Potato and Leek Soup into bowls, garnish with fresh chives for a pop of color and freshness. It’s like a work of art on a plate.

Preparation:Cook the potatoes and leeks in vegetable broth until tender.
Blend the mixture until smooth.
Return it to the pot and add almond milk.
Season with salt, pepper, and a dash of nutmeg.
Simmer for a few more minutes, and it’s ready to serve.

A Vegan Anecdote:As a vegan-friendly option, this soup became a hit at a gathering of friends. They couldn’t believe it was dairy-free! It’s proof that plant-based meals can be just as delicious and satisfying.

Instructions

Begin by baking the potatoes until they are tender. It’s like preparing the leading characters of your vegan tale.

While the potatoes are baking, heat the olive oil in a large pot. It’s like setting the stage for a vegan adventure.

Add the chopped leeks and sauté until they are tender and fragrant. It’s like creating the plot for your vegan storyline.

Once the potatoes are ready, cut them into small chunks, like casting supporting actors. Add them to the pot.

Pour in the vegetable broth and let the flavors blend, like the chapters of a great novel.

Blend the soup until it’s creamy and smooth, like reaching the climax of your culinary story.

Stir in the unsweetened almond milk for that vegan creaminess, like adding a touch of elegance.

Season with salt and pepper for the finishing touch. Taste as you go; you’re the author of this vegan masterpiece.

Serve your vegan baked potato and leek soup, garnished with chopped fresh parsley. It’s a plant-based delight that will win the hearts of all your guests.

Spicy Kick: Jalapeño Baked Potato Soup Recipe

Ingredients

4 large russet potatoes
4 jalapeño peppers, diced (adjust to your spice preference)
6 slices of bacon
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
2 cups chicken broth
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup chopped green onions
Salt and pepper to taste

Directions

Preheat your oven to 400°F (200°C). While it’s heating up, give your russet potatoes a good scrub and then poke them with a fork a few times. Wrap them in foil and let them bake for about an hour. They’ll come out as tender as a heartfelt apology.

While the potatoes are in the oven, let’s add some spice to your life. Dice those jalapeño peppers, but be careful, they can be fiery! Adjust the quantity to your preferred spice level.

In a separate pan, cook the bacon until it’s crispy. Once it’s done, crumble it into little bacon confetti pieces. Watch out for sneaky fingers trying to steal a piece!

Now, let’s make the base. In a large pot, melt the unsalted butter over medium heat. Sprinkle in the all-purpose flour and stir until it’s bubbly and golden, about 1-2 minutes.

Gradually pour in the whole milk and chicken broth, stirring constantly to avoid lumps. Keep stirring until the mixture thickens up, like a plot twist in your favorite novel. It should take about 5-7 minutes.

Once the potatoes are done baking, take them out, let them cool, and then peel and cube them into bite-sized pieces. Don’t worry; they’ll be easier to handle now.

Add those cubed potatoes, diced jalapeños, sour cream, and shredded cheddar cheese into your pot of creamy goodness. Stir it all together until the cheese is melted and everything is as smooth as silk. Season with salt and pepper to taste, and don’t hold back on the pepper – let’s give this soup some real kick!

Simmer your soup for another 10-15 minutes, stirring occasionally to keep it from sticking to the pot. It should be as lively as a salsa dance!

While your soup is simmering, it’s bacon time again! Sprinkle those bacon confetti pieces on top of the soup like confetti at a celebration.

Finally, ladle your Spicy Kick: Jalapeño Baked Potato Soup into bowls and garnish with chopped green onions. It’s like a flavor explosion with a spicy twist!

There you have it, a Spicy Kick: Jalapeño Baked Potato Soup recipe that’s fiery delicious. Enjoy your spicy adventure, and remember, life’s too short for bland food! ️

Preparation:Prepare the soup following the classic recipe steps.
Add the chopped jalapeños for that spicy kick.
Top it off with a generous sprinkle of grated pepper jack cheese.

A Word of Caution:Don’t underestimate the heat of jalapeños! Be sure to taste-test before adding too much, unless you’re ready for a fiery adventure.

Instructions

Start by baking the potatoes until they are tender. It’s like the spicy prelude to your culinary adventure.

In a large pot, sauté the diced onion, minced garlic, and diced jalapeño peppers until they are soft and fragrant. It’s like the spicy introduction to your flavorful story.

Once the potatoes are ready, cut them into small chunks, like casting the supporting actors. Add them to the pot.

Pour in the chicken broth and let the flavors blend, like the chapters of a thrilling novel.

Blend the soup until it’s smooth, like the climax of your spicy tale.

Stir in the heavy cream for that creamy richness, like adding a touch of opulence.

Season with salt and pepper for the finishing touch. Taste as you go; you’re the author of this spicy masterpiece.

Serve your jalapeño baked potato soup, garnished with shredded pepper jack cheese, fresh cilantro, and jalapeño slices. It’s a fiery delight that will ignite your taste buds.

Cheesy Goodness: Broccoli and Cheddar Baked Potato Soup Recipe

Ingredients

4 large russet potatoes
1 head of broccoli, chopped into florets
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
2 cups chicken or vegetable broth
2 cups shredded cheddar cheese
1/2 cup chopped green onions
Salt and pepper to taste

Directions

Preheat your oven to 400°F (200°C). While it’s warming up, give your russet potatoes a good scrub and then poke them with a fork a few times. Wrap them in foil and let them bake for about an hour, until they’re tender like a heartfelt apology.

While the potatoes are in the oven, let’s give some love to the broccoli. Chop it into florets and give them a quick blanch in boiling water for about 2-3 minutes. Then, drain and set them aside. They’re going to be the green stars of our show.

In a separate pan, melt the unsalted butter over medium heat. Sprinkle in the all-purpose flour and stir it around until it’s bubbly and fragrant, about 1-2 minutes.

Gradually pour in the whole milk and chicken or vegetable broth, stirring constantly to keep it smooth. Keep stirring until the mixture thickens up, like a suspenseful plot twist. It should take about 5-7 minutes.

Once the potatoes are done baking, take them out, let them cool, and then peel and cube them into bite-sized pieces. They should be soft enough to melt in your mouth.

Add those cubed potatoes and blanched broccoli florets into your pot of creamy goodness. Stir it all together until the broccoli is cozy in the sea of creaminess. Season with salt and pepper to taste, and don’t be shy – let’s make this soup sing!

Simmer your soup for another 10-15 minutes, stirring occasionally to ensure it doesn’t stick to the pot. It should be as smooth as a heartfelt melody.

Now, it’s time for the star of the show – the shredded cheddar cheese. Add it in and stir until it’s all melted and your soup is a pool of cheesy goodness.

Finally, ladle your Cheesy Goodness: Broccoli and Cheddar Baked Potato Soup into bowls and garnish with chopped green onions. It’s like a symphony of flavors and textures.

And there you have it, a Cheesy Goodness: Broccoli and Cheddar Baked Potato Soup recipe that’s filled with cheesy delight. Enjoy this comforting bowl of goodness, and remember, sometimes the best things in life are cheesy!

Preparation:Follow the classic baked potato soup preparation.
Add chopped broccoli florets when the potatoes are almost tender.
Once everything is cooked, stir in shredded cheddar cheese for that extra cheesy goodness.

Mac ‘n’ Cheese Comparison:This soup is like a delightful fusion of baked potatoes and mac ‘n’ cheese. It’s comfort food squared!

Instructions

Begin by baking the potatoes until they are tender. It’s like preparing the stars of your cheesy story.

While the potatoes are baking, sauté the diced onion and minced garlic until they are soft and fragrant. It’s like creating the foundation of your flavorful plot.

Cut the broccoli florets into bite-sized pieces, like casting supporting actors. Add them to the pot.

Once the potatoes are ready, cut them into small chunks, like the key players in your cheesy tale. Add them to the pot.

Pour in the chicken broth and let the flavors blend, like the chapters of a delicious novel.

Blend the soup until it’s creamy and smooth, like the climax of your cheesy adventure.

Stir in the heavy cream for that creamy extravagance, like adding a touch of opulence.

Stir in most of the shredded cheddar cheese to make it irresistibly cheesy. It’s like the grand finale of flavor.

Season with salt and pepper for the finishing touch. Taste as you go; you’re the author of this cheesy masterpiece.

Serve your broccoli and cheddar baked potato soup, garnished with crispy bacon bits. It’s a comfort food classic with a cheesy twist that will satisfy your cravings.

Time-Saver: Instant Pot Baked Potato Soup Recipe

Ingredients

4 large russet potatoes, peeled and diced
1 onion, chopped
4 cloves garlic, minced
4 cups vegetable broth
1 cup milk (any type you prefer)
1/2 cup sour cream
1 cup shredded cheddar cheese
6 slices of bacon, cooked and crumbled
Salt and pepper to taste
Chopped chives for garnish

Directions

Begin by peeling and dicing your russet potatoes. No need to be fancy; we’re all about saving time here.

Chop the onion and mince the garlic. If tears start flowing while chopping the onion, you’re doing it right!

Now, it’s Instant Pot time. Set your Instant Pot to the “Sauté” mode and heat a bit of oil. Add the chopped onion and minced garlic. Sauté them until they become soft and fragrant, about 2-3 minutes. It’s like a flavor party in your pot.

Add the diced potatoes and vegetable broth into the Instant Pot. Secure the lid and set the Instant Pot to “Pressure Cook” on high for 10 minutes. It’s the magic of the Instant Pot – it does all the work while you relax.

Once the cooking is done, release the pressure manually. Be careful; steam is hot!

Now, it’s time to blend. You can use an immersion blender right in the pot or transfer the soup in batches to a blender. Blend until it’s smooth as silk.

Stir in the milk and sour cream. This will make your soup creamy and dreamy.

Season your soup with salt and pepper to taste. Don’t be shy with the pepper; it gives it a little kick!

Serve your Instant Pot Baked Potato Soup hot, garnished with shredded cheddar cheese, crumbled bacon, and chopped chives. It’s like a party in a bowl.

And there you have it, a Time-Saver: Instant Pot Baked Potato Soup recipe that’s a speedy delight. Enjoy your quick and tasty meal, and remember, the Instant Pot is your kitchen’s best friend!

Preparation:Place potatoes, onions, and broth in the Instant Pot.
Cook on high pressure for 10 minutes, then release the pressure.
Blend the mixture using an immersion blender.
Stir in milk, sour cream, salt, and pepper.
Serve hot, garnished with chopped scallions and bacon bits.

Instant Pot Magic:For those hectic days when you crave a homemade meal but are short on time, this Instant Pot recipe comes to the rescue. It’s like having a culinary magician in your kitchen!

Instructions

Wash and pierce the potatoes, then place them in your Instant Pot. It’s like the shortcut to baked perfection.

Cook the potatoes on high pressure for about 15 minutes, or until they are tender. It’s like a time-saving twist to your classic recipe.

While the potatoes are cooking, melt the butter using the Instant Pot’s sauté function. It’s like a one-pot wonder.

Stir in the flour to make a smooth paste. This is your roux, the unsung hero of the soup.

Gradually whisk in the milk, like you’re conducting a beautiful melody. Allow the mixture to thicken.

Once the potatoes are done, cut them into small chunks, like casting supporting actors. Add them to the pot.

Stir in most of the cheddar cheese and let it melt into the soup. It’s like the dramatic climax.

Finally, blend in the sour cream to make it velvety and rich, like adding a touch of elegance.

Season with salt and pepper for the finishing touch. Taste as you go, it’s your final performance.

Serve your Instant Pot baked potato soup, garnished with chopped chives and bacon bits. It’s a time-saving twist on a classic that will warm your heart.

These recipes offer a delicious range of flavors and culinary adventures. Enjoy the process of creating each one, and let your taste buds take center stage in a delightful performance!

Conclusion

Baked potato soup is a versatile dish that can be adapted to suit various tastes and dietary preferences. From the classic creamy version to vegan-friendly alternatives and spicy twists, there’s a baked potato soup recipe for everyone.

So, why not embark on a culinary adventure and try one of these delightful recipes? Whether you’re craving comfort, looking for a healthy option, or in need of a quick meal, baked potato soup has got you covered.

Remember, cooking should be an enjoyable experience, so don’t be afraid to experiment with these recipes and make them your own. Share your creations with friends and family, and who knows, you might just start a tradition of your own.

Thank you for joining me on this journey through the world of baked potato soup. Now, go forth and cook up a storm, and may your bowls always be filled with warmth and flavor!

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