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Potato Onion Soup




Source of Recipe


Millie


List of Ingredients




4 tbsp. butter
2-2½ cups yellow onion or leeks
2 pounds diced or sliced potatoes
3 cups milk
5½ cups chicken broth
1/4 cup chopped fresh chives
1/2 tsp. celery seed
1/4 tsp. whole thyme
1 cup cream
salt to taste
fresh ground pepper to taste

ROUX:
2 tbsp. butter
2 tbsp. flour

crispy bacon garnish

Recipe



Heat a 6-8 quart stockpot, add the butter & onion, and cook gently. Do not let the onion brown. Add potatoes, milk & broth. Add the herbs, cover & cook gently for about an hour.

Prepare the roux:
Melt the butter in a small saucepan & whisk in the flour, Let the flour & butter mixture (roux) bubble for 2 minutes on medium-low heat, stirring constantly. Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes & then purée the soup if desired. Add the cream & gently reheat, but do not boil. Season with the salt & pepper. You can garnish with fresh chives & crispy fried bacon pieces.