Creamy Potato Soup
Creamy potato soup with crispy fried shallots ᝰ.ᐟ
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!