Creamy Onion Soup Crock Pot
Recipe: #2019
November 04, 2011
Categories: Onions, Brunch, Sunday Dinner, Slow Cooker, Crockpot Soup, more
"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 is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (394.3 g)
- Calories 192.3
- Total Fat - 8.4 g
- Saturated Fat - 3.1 g
- Cholesterol - 12.9 mg
- Sodium - 1165.7 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 3.1 g
- Sugars - 6.4 g
- Protein - 8.5 g
- Calcium - 222.7 mg
- Iron - 1 mg
- Vitamin C - 12.5 mg
- Thiamin - 0.1 mg
Step by Step Method
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
- Crock-pot
1 Reviews
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