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Kartoffelsuppe

A German potato soup made with potatoes, onion, celery, bay leaf, salt, butter, milk, and vegetable oil.

From the Recipes Wiki (Fandom) · 8 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 ↓

Kartoffelsuppe

Ingredients

Directions

Prepare the vegetables

  1. Peel and cube potatoes.

  2. Chop onion and celery.

  3. Saute for 3 to 5 minutes in hot vegetable oil.

Cook the soup

  1. Add all of the vegetables to a large pot.

  2. Cover with just enough boiling water to cover.

  3. Place bay leaf and salt in pot.

  4. Boil vegetables until tender.

  5. Drain vegetables and reserve liquid.

  6. Mash vegetables into vegetable stock.

  7. Add butter.

  8. Thin soup with milk as desired.

  9. Heat until warm. (Do not boil.)

Nutrition, whole recipe (rough)

583Calories
14 gProtein
34 gFat
61 gCarbs
What these numbers assume: 8 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Celery Stalks1 stalk (40g)6
Bay Leaf1 leaf (0.6g)2
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 + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together2,047 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  4. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

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

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

What each ingredient does

Potatoes
Starch that breaks down when cooked and mashed, thickening the soup and giving it body.
Milk
Adds creaminess and softens the flavor, and is used to thin the soup to the desired consistency.
Butter
Adds richness and a smooth, creamy mouthfeel to the finished soup.
Onion
Builds savory flavor, especially when sauteed in oil before cooking.
Celery
Adds aromatic, vegetal flavor to the soup base.

The step that matters

Heat until warm, without boiling. Milk can scorch on the bottom of the pot and may curdle or separate when boiled, so gentle heating keeps the soup smooth.

Swap the celery

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

  1. Garlicfits better
  2. Thymefits better
  3. Parsleyfits about as well
  4. Celerythe original

Fit is the average pairing score against potato, onion, butter, milk. 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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