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Irish Potato Soup

A potato soup made with boiled potatoes, onion, herbs, salt, pepper, milk, and butter.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 3 ingredients
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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 ↓

Irish Potato Soup

Ingredients

Directions

Prepare

  1. Peel the potatoes.

  2. Boil the potatoes with a sliced large onion, some herbs, salt, and pepper.

  3. Press the cooked mixture through a colander.

Finish and serve

  1. Thin the resulting liquid with rich milk.

  2. Add a lump of butter and more seasoning if necessary.

  3. Let it heat well and serve hot.

Nutrition, whole recipe (rough)

167Calories
4 gProtein
0 gFat
38 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Black Pepper1 tsp ground (2.3g)6
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.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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).

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

What each ingredient does

Potatoes
Provide the starch and body that thicken the soup when pressed through a colander.
Butter (in the method)
Adds richness and a smooth, rounded flavour to the finished soup.
Milk (in the method)
Thins the potato purée to a soup consistency and adds creaminess.

The step that matters

Press the cooked mixture through a colander. The potatoes must be cooked through and pressed while hot so they break down smoothly. Cold or undercooked potato stays lumpy and grainy, and the soup will not have a silky texture.

“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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