Ingredients
- Two tablespoons of olive oil
- A dollop of butter
- Finely chopped a medium-sized yellow onion
- Diced two shallots and three green onions
- Sprinkle of salt and ground black pepper
- Minced four cloves of garlic
- Added a touch of herbes de Provence
- Peeled and diced two pounds of potatoes
- Poured in four cups of vegetable broth
- Mixed in a cup of milk
- Swirled in half a cup of creme fraiche
Step 1
In a large pot with a sturdy bottom, heat a mixture of olive oil and butter over medium-high heat. Toss in a combination of onion, shallots, green onions, salt, and pepper. Cook until they are soft and just starting to caramelize, around 4 to 6 minutes. Introduce garlic and herbes de Provence, cooking until the garlic releases its fragrant aroma, for about half a minute. Be mindful not to overcook the garlic, as it can develop a bitter taste.
Step 2
Next, add the potatoes to the aromatic mixture, ensuring they are well coated. Pour in the vegetable broth and milk, stirring thoroughly. Cover the pot, allowing it to reach a boil. Lower the heat and let it simmer with the lid on until the potatoes are tender enough to be easily mashed with a spoon, typically 10 to 12 minutes.
Step 3
Using a potato masher or the back of a wooden spoon, gently crush the potatoes until the soup reaches a relatively smooth consistency, breaking down the larger pieces.
Step 4
Finish by whisking in the creme fraiche, adjusting the seasoning to your preference. If the soup lacks depth, sprinkle in more salt or black pepper as needed.
Extra Tips & Suggestions
- 1. Begin by selecting the freshest potatoes you can find, preferably organic for optimal flavor.
- 2. After you've peeled and diced your potatoes, store them in a cool, dark place to prevent sprouting. A paper bag works well for this purpose.
