Wine Country Recipe: Thornton Winery’s Yukon Gold Potato Soup

February 8th, 2012

What’s more comforting to sit down to after a long, hard day than a piping hot bowl of creamy potato soup? The only thing we can think of to make Thornton Winery’s Yukon Gold Potato Soup even more appealing is a glass of Thornton 2010 Chardonnay, a loaf of crusty bread and a fresh green salad to complete the meal. Warm, hearty and delicious, this soup will taste even better the next day, so you can take the leftovers to lunch and make all of your coworkers envious!


1 tsp. dried thyme
1/4 cup olive oil
1/2 cup celery, diced
1/2 cup carrots, diced
2/3 cup yellow onion, diced
3-4 Yukon Gold Potatoes, peeled and chopped
1 clove garlic, minced
1-2 quarts chicken stock
1 cup heavy cream
Salt, pepper
Sauté celery, carrots, onion, garlic and thyme in olive oil over medium heat until vegetables are soft, 4-5 minutes. Add potatoes, cover with chicken stock and reduce heat and simmer about 1 hour or until potatoes are fully cooked. Add heavy cream, puree until very smooth and season with salt and pepper.

Serves 6-8

Pair with Thornton 2010 Chardonnay


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