Creamy Onion Soup - Crock-Pot
November 04, 2011
"This is a lovely belly warming soup I like to serve for lunch. I sometimes add smoked salmon to this. I add it in at the end with the milk. I have also made this with chopped leeks instead of onions, it has a milder flavour. You can use an immersion blender to puree this just before you serve it if you prefer."
- Serving Size: 1 (460.1 g)
- Calories 224.4
- Total Fat - 9.8 g
- Saturated Fat - 3.7 g
- Cholesterol - 15.1 mg
- Sodium - 1360 mg
- Total Carbohydrate - 24 g
- Dietary Fiber - 3.6 g
- Sugars - 7.5 g
- Protein - 9.9 g
- Calcium - 259.8 mg
- Iron - 1.2 mg
- Vitamin C - 14.5 mg
- Thiamin - 0.1 mg
Heat the oil in a large skillet over medium heat; add onions and sauté until lightly browned, about 5 minutes, stirring often.
Add the wine and boil until reduced by half, about 3 minutes.
Meanwhile, bring the broth to a boil in a sauce pan; stir in the potatoes and return to a boil.
Transfer the broth and potato mixture and the cooked onion to a 5 to 6 quart crock-pot.
Stir in the salt, pepper, dill and thyme.
Cover the crock-pot and cook for 3 to 4 hours on high, or 6 to 8 hours on low, until the potatoes and onions are very tender.
Whisk together the cream cheese and 1/4 cup of the milk an a small bowl until thoroughly combined.
Whisk in the remaining 3/4 cup milk until smooth.
Stir in the soup and heat through on low for about 15 minutes.
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