This is a smooth, rich soup sure to warm you up on a cold day.
Creamy onion soup
2 small potatoes, sliced
3 cups vegetable stock
1 tablespoon vegetable oil
2 tablespoons butter
3 1/2 cups onions, chopped
1/3 cup white wine
6 ounces cream cheese, cubed, room temperature
1 cup milk
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnishes: chopped fresh parsley, croutons, grated Cheddar cheese
Boil potatoes in the vegetable stock until tender. Reserve liquid.
Saute onions in butter and oil on low for about 10 minutes.
Add wine to onions, simmer 5 minutes.
In a blender puree cream cheese cubes, sautéed onions, and cooked potatoes with about a cup or two of the reserved vegetable stock.
Pour the puree into stock pot and stir in rest of reserved vegetable stock.
Add milk, salt and pepper.
Heat slowly, stirring often so it does not scorch.
Ladle into bowls then garnish with your choice of croutons, parsley or cheese, or a combination of garnishes.