Best Potato Soup With Caramelized Shallots Recipes

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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.

SIMPLE CARAMELIZED ONION POTATO SOUP



Simple Caramelized Onion Potato Soup image

Peel potatoes and dice into large chunks (this helps them cook faster) and chop celery. Add both into soup pot with the chicken broth. Simmer until veggies are tender and potatoes can be easily pierced with a fork, about 25 minutes. While your veggies are simmering, in a separate pan, add the chopped onions along with butter. Cook them very low and slow, stirring frequently so they don't burn or brown, but develop a deep caramel color, for 15-25 minutes. In the last 5 minutes or so, add the chopped garlic, and cook for the remaining few minutes. When your potatoes and celery are done, add the caramelized onions and garlic to the pot, and transfer to a food processor or blender. Blend until smooth. Return blended soup to the pot, and add your milk or cream until the desired thickness and creaminess is achieved (this all depends on preference!) About 2 cups milk or 3/4 cup heavy cream is a good ballpark, but adjust based on preferences! Serve immediately, with parmesan cheese and chopped chives!

Provided by Jess K.

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

8 russet potatoes
8 cups chicken broth
1 cup celery, chopped
2 yellow onions
1 tablespoon butter
4 garlic cloves, chopped
1 teaspoon herbes de provence (dried thyme by itself will also work great.)
salt & pepper
milk or cream, to finish
fresh parmesan cheese, to finish
fresh chives, to garnish

Steps:

  • Peel potatoes and dice into large chunks (this helps them cook faster) and chop celery.
  • Add both into soup pot with the chicken broth. Simmer until veggies are tender and potatoes can be easily pierced with a fork, about 25 minutes.
  • While your veggies are simmering, in a separate pan, add the chopped onions along with butter. Cook them very low and slow, stirring frequently so they don't burn or brown, but develop a deep caramel color, for 15-25 minutes.
  • In the last 5 minutes or so, add the chopped garlic, and cook for the remaining few minutes.
  • When your potatoes and celery are done, add the caramelized onions and garlic to the pot, and transfer to a food processor or blender. Blend until smooth. Return blended soup to the pot.
  • Add milk or cream to finish, based on your preferences and desired thickness and creaminess.
  • Serve immediately, garnished with parmesan and chopped chives!

CARAMELIZED ONION MASHED POTATO SOUP!



Caramelized Onion Mashed Potato Soup! image

Combo of French onion soup and creamy potato soup. A nice use for leftover mashed potatoes is in this soup used to thicken and giving more creamy comfort without cream or flour. Recipe #203524 or Recipe #230921 can be followed for this soup for a different twist.

Provided by Rita1652

Categories     Potato

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

3 large onions, peeled, halved and sliced in the food processor
2 tablespoons butter
2 tablespoons olive oil
6 garlic cloves, sliced
1 teaspoon pepper
1 pinch chili pepper flakes
bay leaf
1/2 teaspoon thyme
1 teaspoon sugar
1/3 cup sherry wine
4 cups low sodium nonfat beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley
2 cups leftover mashed potatoes
4 -6 slices toasted bread (I used croissant halves)
1 -1 1/2 cup of grated swiss gruyere
scallion, thinly sliced, for garnish

Steps:

  • Heat the oil and butter in a large pot over medium high heat till it stops sizzling.
  • Add onions and reduce the heat to medium-low.
  • Cook slowly, stirring occasionally, until golden brown and caramelized, about 15 minutes. Add garlic cook 15 minutes. Add pepper, pepper flakes, bay leaf, thyme and sugar.
  • Pour in sherry, deglazing pot and reduce for 1 minute.
  • Add Broth and Worcestershire sauce.
  • Bring to a boil lower heat to a simmer and cook for 10 more minutes.
  • Add mashed potatoes stirring in till creamy smooth and heated throughout. Taste and adjust seasoning. Salt should wait till now because the mashed potatoes, broth and Worcestershire sauce all contain salt.
  • Toast bread in oven and top with your favorite cheese and place on top of soup and serve topped with a garnish of scallions.

Nutrition Facts : Calories 517.9, Fat 22.8, SaturatedFat 10.2, Cholesterol 47.1, Sodium 640.1, Carbohydrate 48, Fiber 4.3, Sugar 9.9, Protein 13.7

CARAMELIZED ONION AND POTATO SOUP



Caramelized Onion and Potato Soup image

Make and share this Caramelized Onion and Potato Soup recipe from Food.com.

Provided by Ex-Pat Mama

Categories     Potato

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 4

3 tablespoons oil
6 onions, sliced thin
4 cups vegetable broth
4 cups potatoes, cut into bite sized chunks

Steps:

  • Heat the oil in a pressure cooker (without lid) over medium heat. Add the onions and cook for quite a long time to caramelize. The exact timing will depend on how sweet your onions are. Mine weren't sweet at all so the process took about 40 minutes. The way to caramelize is to cook the onions slowly over medium heat - perhaps adding a bit of veggie broth if they start to stick to the pan. You're looking for a nice deep brown color both on the onions and on the pan- that's the sugar coming out of the onion.
  • After the onions are nice and brown and the bottom of the pan is looking very brown add the potatoes. Stir and cook for about 5 minutes - to give the potatoes a bit of that nice roasted flavor.
  • Cover with the veggie broth. Raise the heat to high and lock on the pressure cooker lid. Bring to high pressure, then immediately turn off the heat. Allow the pressure to reduce naturally. Remove lid.
  • Using an immersion blender, blend the soup thoroughly. Serve immediately - maybe with some nice crusty bread.

Nutrition Facts : Calories 271.7, Fat 10.5, SaturatedFat 1.4, Sodium 15.6, Carbohydrate 41.6, Fiber 6.1, Sugar 8.2, Protein 4.8

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.

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