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Soup

Potato Soup

A simple soup made from potatoes, onion, celery, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Potato Soup

Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Potato Soup

Ingredients

Directions

Prepare

  1. Peel, wash, and chop the potatoes, onion, and celery.

Cook and strain

  1. Cook the vegetables in the water until tender.

  2. Pass the mixture through a sieve.

Finish and serve

  1. Stir in the butter and season with pepper and salt.

  2. Bring to a boil, mix in the parsley, and serve.

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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

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

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

  5. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 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
Starch that thickens the soup and gives it a smooth, body-rich texture once passed through a sieve.
Butter
Adds fat for richness and a silkier mouthfeel to the finished soup.
Onion
Contributes savory aromatic flavor as it softens during cooking.
Celery
Adds aromatic, mildly savory flavor to the broth as it cooks.

The step that matters

Pass the mixture through a sieve. Straining after the vegetables are fully tender breaks them down and removes fibrous pieces, so the soup turns smooth. Vegetables that are undercooked will not pass easily and leave a grainy texture.

Swap the onion

How well each one fits the dish's main ingredients (potato, celery, butter, parsley, pepper):

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

Fit is the average pairing score against potato, celery, butter, parsley, pepper. 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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