Irish-Style Potato Onion Soup - cooking recipe

Ingredients

4 tablespoons butter
1 medium yellow onion, peeled and sliced
2 lbs potatoes, peeled and sliced
3 cups milk
5 1/2 cups chicken stock (or use canned)
1/4 cup chopped fresh chives
1/2 teaspoon celery seed
1/4 teaspoon dried thyme, whole
1 cup light cream
salt & freshly ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chopped fresh chives
6 slices lean bacon, crisply fried and chopped

Preparation

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 chicken stock.
Add 1/4 cup chives, celery seeds, and thyme. Cover and cook gently for about an hour.
Prepare a roux: Melt the butter in a small saucepan and whisk in the flour. Let the flour and 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 and then puree the soup in a food processor or food blender.
Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with additional 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.