Golden Potato Soup (vegetarian with vegan substitution suggestions)

What's an Excellent Potatoes blog without a potato recipe or two?  This is a delicious, comforting soup that is perfect for brightening this always-winter-never-Christmas part of the year.

Golden Potato Soup

Ingredients:
1/4 cup butter (for vegan version, substitute olive oil or preferred neutral flavored oil)

1/2 cup finely chopped shallot (about 1 large)
3/4 cup finely chopped yellow onion (about 1/2 medium onion)

2 tablespoons all purpose flour
1/2 cup white wine (I used pinot grigio)

2 cups of milk
1-2 cups of water
(for vegan soup, substitute 3-4 cups of vegetable broth for milk and water blend)

2 pounds (after peels and bad spots are removed) of potatoes, cut into 3/4 inch cubes

2 tablespoons of fresh turmeric, finely grated
1/4 teaspoon smoked paprika (Smoked paprika adds a bacon-ish note to this dish. It is more expensive but so worth it if you can get some because of the rich flavor it adds)
1 teaspoon ground coriander seed
salt and black pepper to taste

Fresh parsley or dill for garnish

Method:
~Heat butter (or oil) in a large pan. Add the shallot and onion and saute over medium heat, stirring occasionally, until tender and golden.
~Turn heat to medium low. Mix in flour until it is evenly distributed in and covered by the oil (this helps keep it from clumping when you add the liquid.)
~Add wine, reduce, whisking constantly until it makes a thick paste with the flour and oil mixture. It will not be smooth because of the onion and shallot, but there shouldn't be clumps of flour.
~Add milk and water (or vegetable broth). Whisk until the flour paste is smoothly incorporated.
~Add potatoes, turmeric, smoked paprika, ground coriander, salt, and pepper. Stir well.
~Bring to a simmer.
~Cover the pot and continue simmering, stirring about every 5 minutes to keep the starchy soup from sticking to the bottom of the pan and burning, for 20-30 minutes until the largest potatoes are tender when stabbed and the smallest potatoes are rounding on the edges.
~Serve garnished with parsley or dill or whatever green herb you prefer. (I like the combination of very mild baby dill with turmeric, but that might be a little weird, so do what makes your taste buds happy.