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Potato Soup with Stock

A hearty potato soup made with soup meat, vegetables, stock, milk, cream, and butter, finished with fried bread cubes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Potato Soup with Stock

Ingredients

Directions

Make the stock

  1. In a large pot, combine soup meat, soup vegetables, and water, then bring to a boil.

  2. Reduce heat and simmer for 3.5 hours.

  3. Allow the stock to cool, then remove all grease.

Make the soup

  1. Strain 2 quarts of stock into a pot.

  2. Add milk, cream, and grated potatoes to the stock.

  3. Stir in butter, flour, pepper, and salt, then bring to a boil.

  4. Strain the soup through a wire sieve.

Garnish and serve

  1. Toast the slice of bread, then cut it into ½ inch cubes.

  2. Fry the bread cubes in hot lard until golden, then drain.

  3. Serve the soup in a tureen and add the fried bread cubes if desired.

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.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  5. Milk + potatotop 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

Soup meat
Gives the stock its deep, savory meaty flavor during long simmering.
Potatoes
Break down as they cook, thickening the soup and giving it body.
Butter
Adds richness and a smooth, rounded mouthfeel to the finished soup.
Flour
Thickens the soup as it heats, giving it a smoother, heavier texture.
Milk
Adds creaminess and mild sweetness, softening the soup's savory notes.
Cream
Adds fat and richness, producing a silkier, fuller texture.

The step that matters

Remove all grease from the cooled stock. Fat that is left in the stock can make the finished soup feel greasy and heavy. Chilling and cooling lets the fat rise and set so it can be lifted off cleanly.

“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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