MY CREAMY POTATO SHALLOT SOUP

My Creamy Potato Shallot Soup image

Provided by Annacia *

Time 1h10m

Number Of Ingredients 11

3 Tbsp butter
5 c waxy potatoes, cut into small cubes
6 medium shallots, coarsely chopped
2 c button mushrooms. sliced
1 tsp sea salt
1/4 tsp white pepper, can use more if desired
4-5 c vegetable broth
1 c half & half (or heavy cream if desired)
3 Tbsp scallions, green tops of chopped small
1 tsp white balsamic vinegar
chopped hazelnuts, optional

Steps:

1. Melt butter in 4-quart saucepan; add potatoes, shallots, mushrooms, salt and pepper. Cook over medium heat, stirring occasionally, 8-10 minutes or until ingredients are softened.
2. Add veg broth. Increase heat to medium-high; cook 8-10 minutes or until mixture comes to a boil. Reduce heat to low. Cover; cook 20 minutes or until ingredients are tender. Stir in half & half.
3. Place 3 cups soup in 5-cup blender container or food processor bowl fitted with metal blade. Cover and blend until smooth.
4. Pour into large serving bowl; repeat with remaining soup. Stir in 3 tablespoons scallion tops and vinegar. Garnish with chopped hazelnuts, if desired.