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Grandma Jordan Penn Dutch Potato Soup

A creamy potato soup with shredded carrot, onion, celery, and a coarse egg‑flour mixture.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Grandma Jordan Penn Dutch Potato Soup

Time8 minutes

Ingredients

Directions

Make the soup base

  1. Combine vegetables, salt, and water.

  2. Bring to a boil.

  3. Cool until tender.

  4. Mash the potatoes.

  5. Add milk.

  6. Bring to a boil again.

Make and add the riffles

  1. Mix the riffles: egg, flour, and salt. The mixture will be like very coarse gravel.

  2. Slowly riffle through your fingers into the boiling soup, stirring while adding.

  3. Cook 8 more minutes over low heat.

Nutrition, whole recipe (rough)

918Calories
34 gProtein
15 gFat
162 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Onion1 medium (110g)44
Carrot1 medium (61g)25
Celery1 stalk (40g)6
Salt1 tsp (6g)0
Waternot in our table0

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  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. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Potato + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together2,047 recipes

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

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

What each ingredient does

Potatoes (in the method)
Break down when mashed to thicken the soup and give it body.
Milk
Adds creaminess and richness to the soup base.
Egg
Binds the riffles so they hold their shape as dumplings in the soup.
Flour
Forms the structure of the riffles and thickens the broth as it cooks.

The step that matters

Slowly riffle the mixture into the boiling soup. Dropping the coarse dough in slowly while stirring keeps the pieces separate and prevents clumping. Adding it too fast into a boil can make lumps or a gummy texture.

Swap the onion

How well each one fits the dish's main ingredients (potato, carrot, celery, milk, egg, flour):

  1. Parsnipfits better
  2. Leekfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against potato, carrot, celery, milk, egg, 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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