Creamy potato soup with crispy fried shallots ᝰ.ᐟ

I usually see this finished with bacon, but I wanted something lighter and a bit more fun. I ended up frying some shallots last minute, and it worked so well. They add a subtle sweetness and the perfect bit of texture with the creaminess of the soup

Few tips ᝰ.ᐟ

• Cut the potatoes into even pieces so they soften at the same pace and you get a consistent texture
• Keep the heat low once the milk and cream are in. A low simmer keeps the soup creamy and prevents the dairy from separating
• If you’d rather now mash the potatoes directly In the pot, you can scoop out some of the cooked potatoes and mash them on the side, the stir them back in
• for the cream, I’ve listed 2–3 cups. The extra cup is optional, depending on whether you want your soup a little lighter or a bit richer.
• If you struggle with cheese splitting when you add it to a cream base, take the pot off the heat and let the cheese melt slowly. It comes together much smoother this way and keeps the soup from turning grainy. Once it’s fully melted, you can turn the heat back on to a very low setting to finish cooking in your cornstarch slurry
• Season to taste towards the end since the broth, cheddar, and Parm already add salt. A small amount at the end usually feels more balanced.
• Cook the shallots on low to medium heat and let them take their time. They can burn quickly if the heat is too high or if you step away

Here’s a video to guide you along the process ✮⋆˙

Creamy Potato Soup

Creamy potato soup with crispy fried shallots ᝰ.ᐟ

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Appetizer, Dinner

Cuisine American

Servings 8

Ingredients

  

• 3 tbsp olive oil
• 3 tbsp butter, unsalted chopped
• 1 large onion, minced
• 4-5 cloves garlic, grated
• 3-4 small celery stalks, finely chopped
• 1 tsp paprika
• 1 tsp white pepper
• 2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 1/2 tsp fine sea salt
• 1 tsp black pepper
• 1/2 tsp powdered mustard
• 1/4-1/2 tsp red pepper flakes to preference
• 2 pounds gold potatoes, peeled and cut into 1 inch cubes
• 4 cups low sodium vegetable broth
• 1 cup whole milk
• 2 -3 cups heavy cream
• 1/2 cup sour cream
• 4 oz freshly grated sharp cheddar
• 1 tbsp corn starch + 1 tbsp water for corn starch slurry
• 2 oz freshly grated Parmesan

Topping

• 2 shallots, thinly sliced
• 3-4 tbsp avocado oil

Garnish

• chives or green onion
• dollops of sour cream
• a bit of freshly grated cheddar

Instructions

 

• Warm the olive oil and butter in a large pot over medium heat. Add the onion and sauté for 5 minutes. on low heat, add your garlic and celery, and cook for an additional 5 minutes until your celery is slightly softened . Sprinkle in all of your seasonings and let them bloom in the fat for 30 seconds to one minute until fragrant
• Add the potatoes and stir to coat with the aromatics and spices. Pour in the vegetable broth and bring to a gentle simmer. Once simmering, cook the potatoes for 18 minutes, or until tender and easily breaking apart when pressed with a fork
• Mash about half of the potatoes, then keep the rest as whole pieces so the soup has a mix of textures
• Lower the heat to medium-low and pour in the milk and cream. Let the soup gently simmer (not boil) for 5–7 minutes to warm the dairy.
• Stir in the sour cream, cheddar, and parm slowly on low heat, until everything melts and becomes smooth. add in your corn starch slurry, Taste and adjust with fine sea salt (or any of your other seasonings) , letting it sit on low heat until you hit the consistency you prefer
• To make the crispy shallots, heat avocado oil in a small pan over low-medium heat. Fry the sliced shallots for 5–7 minutes until golden brown and crisp. Transfer to paper towels to drain
• Ladle the soup into bowls and top with the crispy shallots, a dollop of sour cream, freshly grated cheddar, fresh chives or green onion
• and you're done!

Keyword cozy recipe, creamy mashed potatoes, creamy potato soup, dinner idea, fried shallots, soup