4 tbsp butter
2 medium yellow onions, peeled and sliced
2 lbs potatoes, peeled and sliced
3 cups milk
5 1/2 cups chicken stock
1/4 cup chopped fresh chives
1/2 tsp celery seeds
1/4 tsp dried thyme
1 cup light cream
salt & freshly ground pepper to taste
Roux:
2 tbsp butter
2 tbsp all-purpose flour
Garnishes:
1/2 cup chopped fresh chives
6 slices lean bacon, crisply fried and chopped
Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and stock. Add the herbs. Cover and cook gently for about an hour. Prepare a rous: melt the butter in a small saucepan and whisk in the flour. Let the mixture bubble for 2 minutes on med-low heat, stirring constantly. Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10
minutes and then puree the soup. Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with garnishes.
