Chefs are who they are, which means they usually can’t resist fancying up even the simplest dish. The results can be delicious, but the recipes often don’t translate easily for the home cook. A welcome exception: the potato soup dreamed up by Joey Edwards, the executive p.m. chef of Three Sisters restaurant at Blackberry Mountain in Tennessee, a second resort from the family that started nearby Blackberry Farm.
Like so many great recipes, it starts with a food memory. Edwards’s
