So tonight for dinner I was debating what I wanted to eat. I had some carrots and half a potato in the fridge so potato soup sounded perfect. However when I was looking at recipes all of them called for chicken or vegetable broth-which I didn’t have in the pantry. So in a stroke of brilliance I decided to substitute white wine and the result was phenomenal!
So here’s how I did it: Start by chopping up 1/3 of a large onion, 1 whole carrot, and half a potato into bite size chunks. (You could also add celery here)
Add 2tbs of butter into a soup pan and heat on medium. Add the onion and 2 cloves of crushed garlic and cook for approximately 3-5 minutes.
Then add your carrot and potato and cook for another 2 minutes, seasoning with salt and pepper.
Now add a ratio of 1/3 white wine to 2/3 water until the mixture covers the tops of the potatoes, carrots, and onions. Bring the liquid to a boil, cover and let simmer for 10-15 minutes or until the potatoes are almost tender.
While it simmers whisk 1/2 cup of milk with 2 teaspoons of flour to thicken the soup. Once the potatoes are almost tender add the milk mixture and continue to cook the soup for another 5 minutes, stirring occasionally.
Then take about half the soup and blend it together for a smoother texture. Re-add the blended portion and reheat until warm/hot. At this point add cream to your liking and add more salt and pepper if necessary.
To serve top with chopped parsley, grated cheese (I like parmesan for a more refined taste), and/or crispy bacon.
Also if you don’t want as yellow/orange of a soup make sure you don’t blend any carrots and the color won’t turn as yellow.
The result is an elevated, adult version of creamy potato soup that has more depth than the original while still maintaining the creaminess that we all love.
Try it and see for yourself~
Recipe for Best Potato Soup
1/3 large onion chopped
1/2 potato chopped
1 carrot peeled and sliced
White wine (I used chardonnay)
Heavy whipping cream or half and half