Yum. Potato Soup. 4 Tablespoons butter 2 medium onions sliced 2 pounds potatoes peeled, sliced 3 cups milk 5 1/2 cups chicken stock 1/4 cup chopped fresh chives 1/2 teaspoon celery seeds 1/4 teaspoon thyme 1 cup light cream Salt, Pepper Roux: 2 tablespoons butter 2 tablespoons flour Garnish: 1/2 cup fresh chives baconIn a big bucket or stock pot, add butter and onions cook gently until the onions become translucent. DO NOT BROWN the onions.
Add pototoes, milk, stock and herbs. Cover and cook for about 1 hour.
Make the roux. Melt butter in a small sauce pan, then whisk in the flour. Let it bubble for about 2 minutes, whisking constantly. Let it brown just a bit then turn off the heat. Thicken the soup with the roux, and cook another 10 minutes or so. Tip for avoiding lumps, is to add some of the soup to the roux until it is wet, then add to the soup. Stir stir stir!
Run all of the soup through a food processor or blender. Get it nice and smooth.
Return it to the pot, then add the cream. Re-heat but do not boil!
Season with salt and pepper, top with bacon and chives. Serve.
Yum.