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Cream of Potato Soup

A thick potato soup made with potatoes, stock, salt, pepper, butter, and flour, then canned.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Cream of Potato Soup

Why it works: Potato and pepper are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cream of Potato Soup

Ingredients

Directions

Make the soup

  1. Boil the sliced potatoes and soup stock for 10 minutes.

  2. Add the salt, pepper, and butter, then boil slowly for 5 minutes.

  3. Make a smooth paste with the flour and add it to the soup.

  4. Cook for 3 minutes, then pack into glass jars or tin cans while hot.

Seal and sterilize

  1. Partially seal glass jars and cap tin cans.

  2. Sterilize for 90 minutes using a hot-water bath, 75 minutes with a water-seal outfit, 65 minutes with a 5‑lb steam‑pressure outfit, or 45 minutes with a pressure cooker.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

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

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

  4. Potato + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Potatoes
Form the bulk of the soup and thicken it as they break down while boiling.
Butter
Adds fat and richness, giving the soup a smooth, creamy mouthfeel.
Flour
Thickens the soup into a smooth, body-rich texture when mixed into a paste first.

The step that matters

Making the flour paste. Flour added directly to hot liquid clumps, because its starch granules hydrate unevenly. Mixing it smooth with a little liquid first lets it disperse and thicken the soup evenly.

Swap the potato

How well each one fits the dish's main ingredients (pepper, butter, flour):

  1. Shallotfits better
  2. Chivefits about as well
  3. Capsicumfits about as well
  4. Potatothe original

Fit is the average pairing score against pepper, butter, flour. 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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