Name: Potato Soup with Caramelized Shallots
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)

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

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.

TagsSoup Soup/Stew Russet Potato Potato Root Vegetable Vegetable Leek Onion Shallot Starter Dinner Nut Free Vegetarian Dairy Free Vegan Gluten Free Easy Make Ahead Weeknight Meals Simmer Fall Winter Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes