Best 5 My Creamy Potato Shallot Soup Recipes

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Indulge in a culinary journey with our creamy potato shallot soup, a symphony of flavors that will warm your heart and soul. This velvety smooth soup is crafted with humble ingredients elevated to culinary stardom. The harmonious blend of tender potatoes, aromatic shallots, savory herbs, and a hint of tangy lemon creates a taste experience that is both comforting and sophisticated. Served with a sprinkle of fresh chives and a dollop of crème fraîche, this creamy potato shallot soup promises to be a delightful addition to your culinary repertoire.

Accompanying this delectable soup are a collection of equally enticing recipes sure to satisfy any palate. Discover the vibrant flavors of a classic Caprese salad, where juicy tomatoes, creamy mozzarella, and fragrant basil come together in perfect harmony. Embark on a culinary adventure with our flavorful vegetarian enchiladas, packed with a medley of roasted vegetables and topped with a rich and tangy sauce. Satisfy your sweet cravings with our decadent chocolate mousse, a rich and airy dessert that will tantalize your taste buds. And for a refreshing treat, indulge in our thirst-quenching watermelon agua fresca, a vibrant blend of ripe watermelon, lime, and mint that will transport you to a tropical paradise.

Here are our top 5 tried and tested recipes!

POTATO SOUP



Potato Soup image

One of my go-to soup recipes and a reader favorite! It's such a creamy, hearty, comforting soup. While the toppings (cheddar, bacon, and green onions) are optional I highly recommend them for that loaded baked potato style flavor!

Provided by Jaclyn

Categories     Main Course

Time 50m

Number Of Ingredients 11

6 cups peeled and diced Russet potatoes ((about 5 medium potatoes. Dice into small cubes about 3/4-inch))
1 1/2 cups chopped yellow onion ( (1 medium))
1 1/4 cups peeled and diced carrots ((3 medium))
1 cup diced celery ((2 stalks))
2 (14.5 oz each) cans low-sodium chicken broth
Salt and freshly ground black pepper
1/3 cup butter
1/3 cup all-purpose flour
2 1/2 cups milk
1/2 cup sour cream*
Cooked chopped bacon or chopped cooked ham, (shredded cheddar cheese, chopped green onions or chives)

Steps:

  • Combine diced potatoes, carrots, celery and onions with chicken broth in a large pot and season with salt and pepper to taste.
  • Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil).
  • Once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
  • Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins thicken.
  • Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup).
  • Add sour cream and mix well.
  • Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions.

Nutrition Facts : Calories 441 kcal, Carbohydrate 54 g, Protein 10 g, Fat 21 g, SaturatedFat 12 g, Cholesterol 56 mg, Sodium 486 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

POTATO SOUP WITH CARAMELIZED SHALLOTS



Potato Soup with Caramelized Shallots image

Provided by Floyd Cardoz

Categories     Soup/Stew     Blender     Garlic     Potato     Appetizer     Lunch     Fall     Winter     Shallot     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

2 garlic heads
8 tablespoons extra-virgin olive oil
2 cups chopped leeks
2 cups chopped onions
1/3 cup chopped celery
4 teaspoons ground coriander
3 1/4 pounds russet potatoes, peeled, cut into 3/4-inch pieces
8 cups (or more) vegetable stock or chicken stock
2 cups sliced shallots (about 10 large)

Steps:

  • Preheat oven to 350°F. Rub garlic heads with 1 tablespoon oil. Place in small baking dish; cover with foil. Bake until garlic is tender, about 1 hour. Cut tops off garlic; squeeze out roasted garlic and reserve.
  • Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, onions and celery; sauté until tender but not brown, about 20 minutes. Add coriander; stir 2 minutes. Add potatoes; stir 2 minutes. Add roasted garlic and 8 cups stock; bring to boil. Reduce heat; simmer until potatoes are very tender, about 20 minutes. Cool slightly. Working in batches, puree soup in blender. (Can be made 1 day ahead. Cool slightly. Chill, then cover.)
  • Heat 3 tablespoons oil in large skillet over medium heat. Add shallots; sauté until deep golden, about 15 minutes.
  • Bring soup to simmer in heavy large pot. Thin with more stock, if desired. Season with salt and pepper. Ladle into bowls. Top with caramelized shallots.

SWEET POTATO, SHALLOT AND THYME SOUP



Sweet Potato, Shallot and Thyme Soup image

Serve this creamy, sweet and savory soup for the perfect bowl of comfort.

Provided by Food Network Kitchen

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1 cup chopped shallot
1 cup chopped peeled potato
1 bay leaf
1 medium clove garlic, minced
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
3 1/2 cups vegetable broth
3 cups diced peeled sweet potato
1/4 to 1/2 cup heavy cream, as desired
Croutons, for serving

Steps:

  • Heat the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, garlic, thyme, 1/2 teaspoon salt and some pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a simmer.
  • Add the sweet potatoes and simmer until the sweet potatoes and potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and thyme and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
  • Stir in the heavy cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
  • Serve hot sprinkled with croutons.

CREAM OF SHALLOT SOUP



Cream of Shallot Soup image

From thekitchen.com which explains: 'Not only is this soup delicious, but, like most of our favorite soups, it's also ridiculously easy to prepare. The key is being careful with the few steps required. Make sure only to soften the shallots in the butter. You don't want to brown them at all. Browning would completely alter the taste of the soup. And when you add the cream and egg, be very careful to control the heat and prevent the soup from boiling. You want to warm the mixture through and thicken it slightly, not accidentally create a custard base. Your reward for these minor efforts will be more than worth the trouble.' CG says: you will save a significant amount of money if you buy shallots in bulk rather in those overpriced net bags.

Provided by COOKGIRl

Categories     Onions

Time 38m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 lb shallot
2 tablespoons butter
4 cups chicken stock
1/2 cup 35% cream
3 egg yolks
salt and pepper
fresh chives, very thinly sliced (fresh!)

Steps:

  • In a saucepan over medium heat, soften the shallots in the butter. Season with salt.
  • Add the chicken broth and bring to a boil. Cover, reduce the heat and simmer gently until the shallots are tender, about 20 minutes.
  • Purée in batches in a blender until smooth. Return the soup to the saucepan.
  • In a bowl, whisk together the cream and egg yolks. Pour the mixture into the soup in a thin stream, stirring constantly.
  • Reheat the soup over low heat, stirring with a wooden spoon. Do not allow to boil. Cook until slightly thickened. Adjust the seasoning.
  • Garnish with fresh chives.

Nutrition Facts : Calories 215.2, Fat 14, SaturatedFat 7.5, Cholesterol 131.5, Sodium 273.3, Carbohydrate 16.1, Sugar 2.6, Protein 7.1

SHALLOT SOUP



Shallot Soup image

Make and share this Shallot Soup recipe from Food.com.

Provided by English_Rose

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 ounce butter
14 ounces shallots, finely sliced
2 garlic cloves, finely crushed
3 sprigs fresh thyme, picked
3 cups vegetable stock
1 potato, peeled and diced
1/2 cup heavy cream
2 tablespoons flat leaf parsley, finely chopped

Steps:

  • Heat the butter in a saucepan, add the shallots and cook slowly for 10-15 minutes until lightly caramelized. Add the garlic and thyme, cook for a further 2 minutes.
  • Add the stock and potato, season well. Bring to the boil and simmer gently until the potatoes are cooked.
  • Add the cream and pour into a food processor. Process until smooth. Serve with chopped parsley.

Tips:

  • Choose the right potatoes: Yukon Gold or russet potatoes are the best choices for this soup, as they hold their shape well and have a creamy texture.
  • Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality one. You can use either store-bought or homemade broth.
  • Don't overcrowd the pot: When you're cooking the potatoes, don't overcrowd the pot. This will prevent them from cooking evenly.
  • Cook the potatoes until they're tender: The potatoes should be cooked until they're tender, but not mushy. This will take about 15-20 minutes.
  • Use a food processor or blender to puree the soup: A food processor or blender will help you to get a smooth and creamy soup.
  • Season the soup to taste: Season the soup with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Garnish the soup with fresh herbs: Fresh herbs, such as parsley, chives, or dill, will add a pop of color and flavor to the soup.

Conclusion:

This creamy potato shallot soup is a delicious and comforting soup that's perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy soup recipe, give this one a try!

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