Creamy Turmeric and Potato Soup
Servings: 6 heaping servings
Equipment
- Dutch Oven
- Blender or immersion blender
Ingredients
- 4 tbsp butter Use bacon fat in place of half of the butter if you have it on hand if you're not vegetarian
- 2 shallots, minced
- 8 cloves garlic, minced
- 4 tbsp flour
- 2 tbsp turmeric
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 3 tsp salt (or more to taste)
- 1 1/2 tsp white pepper (or more to taste)
- 5 large gold potatoes, peeled and cubed into 1/2 inch cubes
- 4 carrots, peeled and sliced
- 4 cups vegetable stock
- 1 2/3 cup heavy cream
- 3 cups Monterrey jack cheese
- Sour cream (optional)
- Sliced green onions (optional)
Instructions
- Melt butter in a large dutch oven over medium heat. Once melted, saute shallots and garlic until soft and fragrant, about 2 minutes.
- Add flour and all seasonings, stirring well. Allow seasonings to toast for 2-3 minutes.
- Add potatoes, carrots and vegetable stock. Stir well being sure to scrape the browned bits from the bottom of the pot. Let simmer for 5 minutes, stirring frequently.
- Stir in cream, bring to a boil, then reduce heat to medium-low and simmer for 20 minutesor until the potatoes and carrots are soft.
- Remove from heat then stir in cheese until melted. Either pour into a blender and blend in batches or use an immersion hand blender directly in the dutch oven itself, blending until smooth.
- Serve topped with sour cream and green onions if desired and enjoy!