1 pound potatoes - peeled, cubed
3 cups water
3/4 cup white wine
1 (10.75 ounce) can condensed cream of mushroom soup
2 tablespoons vegetable oil
In a medium saucepan, mix water, wine, cream of mushroom soup, oil and butter until a thick mixture and pour over potatoes.
Cover, and cook over medium heat for 20 minutes.
Reduce heat to simmer.
Decrease heat in the bottom of the microwave-safe container of blender, and fold potatoes around lengthwise. Pour mixture into blender; mix by hand until smooth.
Pour mixture into glasses, and stir in corn starch. Return potatoes to blender bowl, and spread syrup over top.
Heat soup mixture in microwave on High, until heated through. Stir soup in microwave, bringing to a boil. Pour soup into and out of blender bowl, as desired.