Creamy onion potato soup
This is a comforting and tasty soup.
- 8 cups vegetable stock
- 4 large onions cut in very fine half circles
- 3 potatoes (I leave skins on as I eat organic produce and skins are good for us. I do scrub them with a scrub spunge)
- 1 cup red wine
- 2 tbls butter
- 1 tsp dill
- 1/2 tsp thyme
- 8 oz goat cheese (soft fresh cheese)
- 2 cups milk
- lots of fresh ground black pepper
- salt to taste
Carmelize the onions in the butter.
Cut up the potatoes in chunks a size that will comfortably go into a blender after boiling them in water. Boil them.
When onions are carmelized pour in the cup of wine and cook for a couple of minutes. Add the dill and the thyme, salt and pepper. Add the vegetable stock.
Cook the stock and the onions while the potatoes are boiling. Boil potatoes until they are very very soft. Let them cool a bit while the onions and stock continue to simmer on low. Once somewhat cool put them in a blender with the two cups of milk. Add some stock if needed. Blend until smooth. Blend in the 8 oz of goat cheese.
Add the potato, milk and goat cheese blend to the soup. Taste and add salt and pepper if needed.