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Potato Soup

A simple soup made with potatoes, stock, onion, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Potato Soup

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 ↓

Potato Soup

Ingredients

Directions

Prepare

  1. Peel and chop the potatoes and onion.

  2. In a large pot, combine the potatoes, onion, and stock.

Cook and finish

  1. Boil for 1 hour until the potatoes are tender.

  2. Add seasoning to taste.

  3. Press the mixture through a colander to achieve a smooth texture.

  4. Serve hot.

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 + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 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
Starch that breaks down during boiling, thickening the soup and giving it body.
Stock
Liquid base that cooks the potatoes and carries the flavour of the soup.
Onion
Adds savoury aromatic flavour as it softens in the soup.

The step that matters

Boil until the potatoes are fully tender. Potato starch only thickens and the texture only turns smooth once the potato cells have softened fully. Undercooked potatoes will stay grainy and resist pressing through a colander, so the soup will be thin and lumpy.

“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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