Saturday, September 10, 2011

Creamy Potato Soup with Zucchini, Rosemary, and White Wine


I have been on a major soup kick lately. I believe this is partly due to the fact that I adore my little crockpot (even though it’s slowly falling apart), but also because of the wonderful, heartwarming quality a hot bowl of broth and vegetables somehow possesses. Perhaps also because autumn is just around the corner (don’t let this heat wave fool you!); and it’s my way of ushering in the warm sweaters, rosy cheeks, and full bellies I so greatly look forward to!

Recently I made a really great creamy mushroom soup that was a big hit (my brother in-law gave it 3 out of 4 spoons on his rating scale, ha ha), and since I had some leftover cream from the Spaghetti Alfredo I made the other night, I decided to venture into the cream soup world again. This time I decided to leave out the mushrooms and add a little white wine, which gave a hint of acidity that paired really well with the cream.

Getting Started

First I got all of the ingredients ready; I chopped up all the veggies and measured out everything else to make it easy on myself (trust me; this makes a HUGE difference in the ease of cooking). Into the crockpot I added the potatoes, zucchini, and all but about 1/3 cup vegetable broth, which I mixed with the flour (to prevent lumps) and set aside. 


Next I sautéed the onion with the olive oil, butter, salt, and pepper over medium-high heat; once the onions were soft and translucent I added the white wine and let it reduce. When almost all the liquid had evaporated, I added the garlic and rosemary, and let it heat through, about 30 seconds (make sure to keep stirring when you add the garlic, so it doesn’t burn). Next I added the cream and flour mixture, stirred until blended and thick, then added it to the crockpot with the rest of the ingredients.

Wrapping it up

Cook your delicious soup for about 4-5 hours on high or about 7-8 hours on low. If you don’t have a crockpot, just heat everything in a large pot until boiling, reduce heat to a soft boil and cook for about 30-40 minutes. Either way you will know it’s done when the potatoes are easily pierced with a fork. Serve with a hunk of rustic bread and enjoy!

 
Ingredients

4 medium potatoes, cut into bite size chunks
2 zucchinis, cut into bite size chunks
1 yellow onion, diced
2 tsp olive oil
1/2 tbs butter
1 garlic clove, finely chopped
1/4 cup white wine (use a wine you like; I chose a Sauvignon Blanc)
1 cup heavy cream
1 tsp salt (or to taste)
1 tsp pepper (or to taste)
2 sprigs of rosemary, finely chopped (remove leaves by pulling against the grain)
2 cans low sodium vegetable broth (approx. 15oz each)
4 tbs flour


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