Ingredients
- 2 tablespoons oil (vegetable oil)
- 4 large yellow onions (cut into 1/2 inch dice)
- 3/4 cup dry white wine
- 5 cups chicken broth
- 1 pound potatoes, coarsely shredded (boiling potatoes)
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper, coarsely ground
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon dried thyme
- 4 ounces cream cheese, softened
- 1 cup low-fat milk (divided)
How to Make
-
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
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.