Annual Food & Drink Issue

Potato Soup Recipe

Prep

The Art of the Potato

Baked, fried, mashed, and more – potatoes can do it all. The humble spud offers a distinct comfort and versatility that makes for endless creativity in the kitchen. Read on for recipes from local restaurants that are sure to transform everyone’s favorite starch into a work of art.

Photography by Sarah Unger

 

potato soup

Potato Soup Recipe

Chef Allyson Smith, Scottie's on the River
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 18 servings

Ingredients
  

  • 3-4 potatoes, diced
  • 2 cups yellow onion, diced
  • 1 cup carrots, diced
  • 1 Tbsp. garlic
  • 2 cups celery, diced
  • 1 stick butter
  • 4 Tbsp. flour
  • 12 cups milk
  • ¾ cup veggie base
  • 2 cups heavy cream
  • ⅛ cup salt
  • ½ Tbsp. black pepper
  • ½ Tbsp. white pepper

Instructions
 

  • Blanch potatoes and reserve.
  • In an extra large pot cook onions, carrots, garlic, and celery with the butter until veggies are soft. Add flour to thicken.
  • Then add the milk and veggie base and bring to a boil. Add blanched potatoes. Cook until potatoes are soft, then add heavy cream. Stir in salt, pepper, and white pepper. Taste it!
Keyword potato soup, potatoes, scottie's on the river
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