Creamy Potato Soup With Fried Shallots
Author: Maria Tadic
Recipe type: Soup
- 3 lbs Baby dutch yellow potatoes, diced (find them here on Melissas.com)
- 2 tbsp olive oil
- 4 tbsp salted butter
- 1 medium onion, diced
- 4 shallots, 2 minced + 2 thinly sliced
- 3 cloves garlic, minced
- 1 tsp salt and pepper
- 4-5 tbsp flour
- 3 thyme springs
- 1 sage sprig
- 3 cups vegetable stock
- 4 cups 2% milk
- 1½-2 cups half and half
- 4 oz light sour cream
- ¼ oz chives, minced (reserve some for sprinkling on final bowls)
- Heat olive oil and butterover medium high heat in a large soup pot. Saute onions and minced shallots for 7-10 minutes or until beginning to turn translucent. Add garlic and sauté another 1-2 minutes or until fragrant.
- Add flour and cook for 1-2 minutes until combined and forms a thick paste in the bottom of the pot. While whisking, add stock and milk. Whisk vigorously until flour mixture has dissolved and liquid has thickened slightly. Add thyme, sage and potatoes. Bring to a gentle simmer. Reduce heat to low, cover and cook potatoes for about 20-25 minutes or until fork tender.
- Remove about 4 cups of the potatoes (draining liquid) and set aside. Mash reserved potatoes slightly with a fork - this will give the soup some consistency instead of being completely smooth.
- Remove sage and thyme springs and discard. Using an immersion blender or stand blender, process the remaining soup until desired consistency. I left mine with a few pieces of onion and potato whole for texture.
- Stir in reserved potatoes, half and half, sour cream and chives. Stir to combine. Taste and adjust for seasonings. If soup is too thick add in additional half and half or sour cream until you reach your desired consistency.
- While soup simmers, toss sliced shallots with about 1 tbsp of flour. Fill the pot with about ½" of canola oil and heat over high heat. Add flour coated shallots and fry for about 1-2 minutes or until golden brown. Allow to drain on paper towels. Sprinkle with salt and add on top of served soup!