Irish-Style Potato Onion Soup
Hearty and filling, this potato soup gets flavor from onions and herbs. Bacon and chives are used as garnishes.
- Serves: 10 persons
- 4tablespoons butter
- 2medium yellow onions, peeled and sliced
- 2pounds potatoes, peeled and sliced
- 3cups of milk
- 5-1/2 cups chicken stock, homemade or store-bought
- ¼cup chopped fresh chives
- ½teaspoon celery seeds
- ¼teaspoon dried thyme, whole
- 1cup light cream
- Salt, to taste
- Freshly ground black pepper, to taste
- 2tablespoons butter
- 2tablespoons all-purpose flour
- ½cup chopped fresh chives
- 6slices lean bacon, crisply fried and chopped
Step 1Gather the ingredients.
Step 2Heat a 6- to 8-quart stockpot, add 4 tablespoons of the butter and onions, and cook gently. Do not let the onions brown. Add the peeled and sliced potatoes, milk, and chicken stock . Add 1/4 cup of the chives, celery seeds, and thyme . Cover and cook gently for about an hour.
Step 3In a small saucepan melt remaining 2 tablespoons butter and whisk in the flour. Let the roux bubble for 2 minutes on medium-low heat, stirring constantly. Thicken the stock with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree together in a food blender .
Step 4Add the cream and gently reheat, but do not boil. Season with salt and pepper . Serve with remaining 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.