My Creamy Potato Shallot Soup

My Creamy Potato Shallot Soup Recipe

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A simple but tasty vegetarian soup.


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30 Min
40 Min
Stove Top


  • 3 Tbsp
  • 5 c
    waxy potatoes, cut into small cubes
  • 6 medium
    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.

Printable Recipe Card

About My Creamy Potato Shallot Soup

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: Canadian
Other Tag: Quick & Easy

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