Irish-Style Potato Onion Soup

• 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

1. 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.
2. Add 1/4 cup chives, celery seeds, and thyme. Cover and cook gently for about an hour.
3. 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.
4. 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.
5. 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.

butter, yellow onion, potatoes, milk, chicken stock, fresh chives, celery, thyme, light cream, salt, butter, flour, fresh chives, lean bacon

Taken from www.food.com/recipe/irish-style-potato-onion-soup-229885 (may not work)