Parmesan Potato Soup

INGREDIENTS

1    tablespoon olive oil

3    shallots, chopped, about ½ cup

3    cloves garlic, minced

2    cups low sodium chicken broth

2    cups dry white table wine

1 ½  pounds Yukon or gold potatoes, diced ½ inch, 4 cups

2    teaspoons dried basil

2    teaspoons dried thyme

¼   cup grated Parmesan cheese

½   cup sour cream or Greek yogurt

½   cup half-and-half or 2% milk

      chopped chives for garnish

METHOD

Heat a medium sauce pan over medium-high heat and add the olive oil, swirling to coat. Add the shallots and cook for 3 to 4 minutes. Add the garlic and cook for 1 minute, Add the chicken broth, wine, potatoes, basil and thyme. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 5 to 6 minutes. Working in batches if necessary, remove to a food processor or blender and process to a smooth puree.

Rinse the sauce pan and return the soup to it, whisking in the parmesan until it is thoroughly melted and combined. Add the sour cream and half-and-half, stirring to combine. If the soup needs to be reheated before serving, do it over low heat and stir constantly to prevent burning. Serve with a garnish of chopped chives.

Adapted from a recipe in Cooking Light magazine

COOKS NOTE: The use of sour cream and half-and-half give a creamier soup whereas the use of yogurt and 2% milk reduces the fat calories without losing to much creaminess. Mix and match as you see fit. If you must add salt, only use ½ teaspoon.