Potato Soup Recipe


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
Course Soup
Cuisine American
Servings 18 servings


  • 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
  • cup salt
  • ½ Tbsp. black pepper
  • ½ Tbsp. white pepper


  • 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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