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Milk Soup

A creamy soup made with potatoes, leeks, butter, milk, and tapioca.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Potato and leek work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 30 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Milk Soup

Ingredients

Directions

Prepare

  1. Put 2 quarts of water into a large saucepan and bring it to a boil.

  2. Wash, scrub, peel, and quarter the potatoes.

  3. Cut off the green tops of the leeks, wash them, and chop them.

  4. Add the potatoes and leeks to the boiling water.

Cook and strain

  1. Stir in the butter, coarse sea salt, and pepper to taste.

  2. Boil until the vegetables are soft and mashable.

  3. Strain the soup through a colander.

  4. Rub the vegetables through the colander with a wooden spoon.

Thicken and serve

  1. Return the pulp and soup to the saucepan, add the milk, and bring to a boil.

  2. Gradually sprinkle in the tapioca while stirring continuously.

  3. Let it boil for 15 minutes.

  4. Serve the soup in a hot tureen.

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. Potato + leektop 6% of all pairs
    Smell alikemoderate
    Cooked together30 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  4. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  5. Leek + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together965 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Potatoes
Break down when boiled and rubbed through, giving the soup body and a smooth texture.
Leeks
Add mild onion-like flavor and aroma to the broth.
Butter
Adds richness and a silky mouthfeel to the soup.
Milk
Adds creaminess and dairy richness to the soup base.
Tapioca
Starch that thickens the soup as it boils, giving a smoother body.

The step that matters

Sprinkling in the tapioca. Tapioca must be added gradually while stirring constantly, or it clumps and forms lumps. It thickens as it boils, so it needs continuous stirring and time to fully cook through and lose its raw starchy texture.

Swap the leek

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

  1. Capsicumfits better
  2. Asparagusfits better
  3. Tomatofits better
  4. Leekthe original

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