Combine first 6 ingredients in a large stockpot; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until vegetables are tender. Place half of potato mixture in a blender; process until smooth. Repeat with remaining potato mixture. Return pureed potato mixture to pan; stir in wine and salt. Cook over medium heat for 3 minutes or until thoroughly heated. Remove soup from heat, and stir in milk.
Divide soup evenly among 6 bowls; drizzle oil evenly over soup. Sprinkle with onions.
Very good recipe, but I don't know if I would serve it to company. It lacks a little in flavor although it is somewhat rich. I used all chicken broth - no water and FF milk. Maybe, for the small amount, cream or half and half would be better plus more spice would liven it up.
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