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Bon Appétit

Potato Soup with Caramelized Shallots

By Floyd Cardoz

2.7

(6)

Recipe information

  • Yield

    Makes 12 servings

Ingredients

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)

Preparation

  1. Step 1

    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.

    Step 2

    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.)

    Step 3

    Heat 3 tablespoons oil in large skillet over medium heat. Add shallots; sauté until deep golden, about 15 minutes.

    Step 4

    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.

TagsSoupSoup/StewRusset PotatoPotatoRoot VegetableVegetableLeekOnionShallotStarterDinnerNut FreeVegetarianDairy FreeVeganGluten FreeEasyMake AheadWeeknight MealsSimmerFallWinterBon Appétit
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