my creamy potato shallot soup

Name: My Creamy Potato Shallot Soup
Prep time: 30 min
Cook time: 40 min
Yield: 6
Cuisine: Canadian
Ingredients: 3 tablespoon(s) butter; 5 cup(s) waxy potatoes, cut into small cubes; 6 medium shallots, coarsely chopped; 2 cup(s) button mushrooms. sliced; 1 teaspoon(s) sea salt; 1/4 teaspoon(s) white pepper, can use more if desired; 4-5 cup(s) vegetable broth; 1 cup(s) half & half (or heavy cream if desired); 3 tablespoon(s) scallions, green tops of chopped small; 1 teaspoon(s) white balsamic vinegar; - chopped hazelnuts, optional

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Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

A simple but tasty vegetarian soup.

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yield 6 -8

prep time 30 Min

cook time 40 Min

method Stove Top

Ingredients For my creamy potato shallot soup

3 Tbsp

butter
5 c

waxy potatoes, cut into small cubes
6 md

shallots, coarsely chopped
2 c

button mushrooms. sliced
1 tsp

sea salt
1/4 tsp

white pepper, can use more if desired
4-5 c

vegetable broth
1 c

half & half (or heavy cream if desired)
3 Tbsp

scallions, green tops of chopped small
1 tsp

white balsamic vinegar
chopped hazelnuts, optional

How To Make my creamy potato shallot soup

1
Melt butter in 4-quart saucepan; add potatoes, shallots, mushrooms, salt and pepper. Cook over medium heat, stirring occasionally, 8-10 minutes or until ingredients are softened.

2
Add veg broth. Increase heat to medium-high; cook 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 20 minutes or until ingredients are tender. Stir in half & half.
3
Place 3 cups soup in 5-cup blender container or food processor bowl fitted with metal blade. Cover and blend until smooth.
4
Pour into large serving bowl; repeat with remaining soup. Stir in 3 tablespoons scallion tops and vinegar. Garnish with chopped hazelnuts, if desired.
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