1. Heat butter in a large pot. When foaming, add onions, garlic, thyme sprigs and salt; sweat, covered, over low heat until translucent and soft, about 15-20 minutes.
Meanwhile, place potatoes in a steamer and cook until soft.
2. Add wine to onions, and simmer until pot is almost dry. Add stock and simmer 10 minutes. Remove thyme sprigs and puree in a blender, in batches if necessary. Return to pot and if desired; return the thyme (LEAVES ONLY!).
3. Using a ricer, rice the softened potatoes directly into the pot with the onion puree. Add additional stock, if needed to thin the soup. Stir in cream (as desired) and season with pepper and additional salt to taste. Reheat soup, stirring gently.
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|Serving Size: 1 Serving (327g)|
|Recipe Makes: 8|
|Calories from Fat: 93 (46%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 29.4mg||9 %|
|Sodium 276.8mg||10 %|
|Potassium 508.8mg||13 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 17.3g|
|Protein 4.1g||6 %|
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Calories per serving: 200
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