Why it works: Potato and rice match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 851 recipes. Both carry 2-acetyl-1-pyrroline, which smells popcorn, roasted. The science ↓
Potato Soup
Ingredients
Directions
Make the soup
Bring 1 gallon of water to a boil in a large pot.
Add 6 chopped potatoes and 1 teacup of rice.
Cook for 1 hour.
Thicken and finish
In a separate bowl, mix 1 tablespoon of butter and 1 tablespoon of flour until smooth.
Stir the butter-flour mixture into the soup.
Just before serving, add 1 teacup of sweet cream.
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.
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Potato + ricetop 7% of all pairsSmell alikestrongCooked together851 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Potato + buttertop 13% of all pairsSmell alikemoderateCooked together6,456 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Potato + flourtop 15% of all pairsSmell alikemoderateCooked together5,355 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Potatoes
- Break down during cooking to give the soup body and a starchy, creamy base.
- Rice
- Releases starch as it cooks, helping thicken the soup and soften its texture.
- Butter and flour
- Flour thickens the broth as the butter carries it in, giving the soup a smoother body.
- Sweet cream
- Adds richness and a smooth, mellow finish when stirred in at the end.
The step that matters
Adding the sweet cream just before serving. Cream held at a long boil can separate and turn grainy, so it is added off the heat or at the end, once the soup is finished cooking.
Swap the potato
How well each one fits the dish's main ingredients (rice, butter, flour, cream):
- Leekfits about as well
- Potatothe original
- Arrowrootfits about as well
- Chivefits about as well
Fit is the average pairing score against rice, butter, flour, cream. 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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