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5 cwaxy potatoes, cut into small cubes
6 mediumshallots, coarsely chopped
2 cbutton mushrooms. sliced
1 tspsea salt
1/4 tspwhite pepper, can use more if desired
4-5 cvegetable broth
1 chalf & half (or heavy cream if desired)
3 Tbspscallions, green tops of chopped small
1 tspwhite balsamic vinegar
·chopped hazelnuts, optional
How to Make My Creamy Potato Shallot Soup
- 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.
- 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.
- Place 3 cups soup in 5-cup blender container or food processor bowl fitted with metal blade.
Cover and blend until smooth.
- Pour into large serving bowl; repeat with remaining soup.
Stir in 3 tablespoons scallion tops and vinegar.
Garnish with chopped hazelnuts, if desired.