I have fond memories of this soup from my childhood—even though I used to insist that I disliked all kinds of soup. There’s just something about it that kids can’t seem to resist.
I have fond memories of this soup from my childhood—even though I used to insist that I disliked all kinds of soup. There’s just something about it that kids can’t seem to resist.
Ingredients
2 large shallots, finely chopped
4 garlic cloves, minced
4 medium russet potatoes, peeled and diced
4 tablespoons salted butter
6 tablespoons all-purpose flour (or gluten-free 1:1 substitute)
2 cups vegetable broth
4 cups 2% milk
1¼ teaspoons kosher salt
2 teaspoons Old Bay seasoning
Freshly ground black pepper, to taste
Optional toppings: Greek yogurt, shredded cheese, sliced chives or green onions, bacon (or shiitake/coconut bacon), and a dash of hot sauce.
Instructions
1. Make the base: Melt the butter in a large pot over medium heat. Add the shallots and sauté for 3–4 minutes until they soften. Stir in the garlic and cook for about 30 seconds, just until fragrant.
2. Add the potatoes: Stir in the diced potatoes, then sprinkle the flour evenly over the mixture. Mix well so the potatoes are coated and a roux begins to form.
3. Add the liquids: Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Add the milk and continue to stir until the mixture is smooth.
4. Season: Stir in the kosher salt, Old Bay seasoning, and freshly ground black pepper.
5. Simmer: Bring the soup to a gentle boil, then lower the heat and let it simmer uncovered for 20–25 minutes, stirring occasionally, until the potatoes are tender and the soup thickens.
6. Blend (optional): For a creamier consistency, mash some of the potatoes with a spoon or use an immersion blender to partially purée the soup, leaving some chunks for texture.
7. Adjust seasoning: Taste and add more salt or pepper if needed.
8. Serve: Spoon the soup into bowls and top with your favorite garnishes—Greek yogurt, cheese, chives, or crispy bacon. Add a splash of hot sauce for an extra kick.
Would you like me to make it sound more like a cozy food blog post (with a warmer tone and storytelling), or keep it straightforward and recipe-style like this?
