Created by QueenBea on November 4, 2011
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.