2 T oil
2 pounds onions (about 4 large onions), cut into 1/2 inch dice.
3/4 cups dry white wine (more broth to substitute?)
5 cups vegetable or chicken broth
1 pound potatoes, peeled and coarsely shredded
1 t. salt
1/4 t black pepper
1/2 t dried dill weed
1/4 t dried thyme
4 oz. cream cheese, softened
1 cup low-fat milk, divided
Heat oil in large skillet on medium heat. Add the onions and saute till lightly browned, about 5 minutes, stirring often. Add the wine and boil till redued by half, about 3 minutes.
Meanwhile, bring the broth to a boil in a sauce-pan; stir in the potatoes and return to boil. Transfer the broth and potatoe mixture and cooked onion to slow-cooker. Stir in the salt, pepper, dill, and thyme. Cover and cook 3-4 hours on high, 6-8 hours on low, until the potatoes and onions are very tender.
Whisk together the cheese and 1/4 c of milk in bowl till combined. Whisk in remaining milk till smooth. Stir into the soup and heat through on low for about 15 minutes.
*can add different types of cheese, or cooked bacon for a different taste.
- ► 2011 (29)
- ► 2010 (11)