Creamy Onion Soup - Crock-Pot

"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."

Original recipe yields 7 servings


  • 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

Step 1

Heat the oil in a large skillet over medium heat; add onions and sauté until lightly browned, about 5 minutes, stirring often.

Step 2

Add the wine and boil until reduced by half, about 3 minutes.

Step 3

Meanwhile, bring the broth to a boil in a sauce pan; stir in the potatoes and return to a boil.

Step 4

Transfer the broth and potato mixture and the cooked onion to a 5 to 6 quart crock-pot.

Step 5

Stir in the salt, pepper, dill and thyme.

Step 6

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.

Step 7

Whisk together the cream cheese and 1/4 cup of the milk an a small bowl until thoroughly combined.

Step 8

Whisk in the remaining 3/4 cup milk until smooth.

Step 9

Stir in the soup and heat through on low for about 15 minutes.

Tips & Variations

  • Crock-pot



I love new kinds of soups to try and I loved the creamy, rich flavor of this one. The thyme and dill with the wine was a great addition to the overall flavor of this soup, which I loved!

review by:
(14 Mar 2014)