Melt butter with olive oil in a pot. Stir in onion and potato and cook over medium heat for about five minutes. Add celery and shallots and cook for about 5 minutes more. Add wine, bring to a boil and cook for about four minutes. Add chicken broth, cover and simmer until vegetables are tender, about one hour.
Remove from heat and allow mixture to cool for about 20 minutes or just until workable. Pour mixture in batches into a blender and blend until the soup is smooth.
Return soup to the pot, heat to a simmer and then add half-and-half and salt and pepper to taste. Serve with croutons for garnish.
Contributor: pat ciesla
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