Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

When you're feeling blue or out of sorts, a nice bowl of soup may be just what you need. This recipe fits the bill!

Ingredients Nutrition


  1. Melt butter in heavy large pot over medium heat.
  2. Add 9onions and saute until very tender and pale golden, about 25 minutes.
  3. Add garlic, and stir 1 minute.
  4. Add broth and potato and bring to boil.
  5. Reduce heat; cover and simmer until potato is very tender, about 25 minutes.
  6. Cool slightly.
  7. Working in batches, puree soup in blender.
  8. Return to pot.
  9. Stir in cream, sherry and thyme.
  10. Simmer about 10 minutes.
  11. Season with salt and pepper.
  12. Sprinkle with chives.


Most Helpful

I can't believe I'm the first to try this. It is definitley a great comfort food. You could probably add even more potato if you want a heavier consistency, but this is very nice. Served with a salad and some fresh foccacia - delish! The only thing I did different is use a splash of Merlot in place of the sherry. Worked just fine. Thanks Mark!

Jill77 April 03, 2003

I made this soup with four leeks instead of the onions because I was cooking for someone who claims they can't eat onions. It came out good but needed more leaks. Since I usually try to use what is on hand, I used 1/2&1/2 instead of cream but I felt it was rich tasting enough. It was a satisfying soup that did take the worries all away. Together with a grilled chicken breast sandwich I would repeat the meal all over again! To note: I had to briefly turn off the stove while making the soup due to a tornado warning. A December night to remember!

Lise S. December 25, 2015

Excellent soup! I doubled the potatoes and used 1 cup half & half instead of half cup whipping cream. I also used white pepper, though I'm sure black pepper would do just fine. I didn't have any sherry on hand, either.

puddymom March 08, 2014

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