Chunky Potato Soup

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. Carrot + parsleytop 1% of all pairs
   Smell alikestrong
   Cooked together8,053 recipes

   Shared aroma: 2,4-decadienal (seaweed).

2. Potato + oniontop 3% of all pairs
   Smell alikemoderate
   Cooked together9,023 recipes

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

3. Potato + carrottop 4% of all pairs
   Smell alikestrong
   Cooked together3,107 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

4. Potato + parsleytop 5% of all pairs
   Smell alikemoderate
   Cooked together2,855 recipes

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

5. Onion + carrottop 6% of all pairs
   Smell alikemoderate
   Cooked together21,601 recipes

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

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

What each ingredient does

Potatoes

Break down partly during simmering to give the soup body and a thick, hearty texture.

Milk

Adds creaminess and a smooth, rich base for the soup.

Butter

Adds fat and richness, carrying flavor through the soup.

All purpose flour

Thickens the soup as it cooks, giving it a fuller, creamier body.

Parmesan cheese

Adds savory, salty flavor and helps thicken and enrich the soup.

The step that matters

Swap the carrot

The recipe marks carrot as optional. How well each one fits the dish's main ingredients (potato, onion, milk, butter, parsley, parmesan cheese, flour):

1. Chivefits better
2. Asparagusfits about as well
3. Shallotfits about as well
4. Carrotthe original

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