Recipe: Creamy Potato Soup

Creamy Potato Soup

4 Tablespoons butter
2 med. yellow onions, peeled and sliced
2 pounds potatoes, peeled and sliced
3 cups milk
5 1/2 cups chicken stock
1/4 cup fresh chives
1/2 teaspoon celery seeds
1/4 teaspoon dried thyme, whole
1 cup light cream
Salt and pepper to taste Roux
2 tablespoons butter
2 tablespoons all purpose flour

Heat a large pot and add butter onion, and saut . Don't let the onions brown. Add the peeled and sliced potato, milk and stock. Add the herbs. Cover and cook gently for about an hour.

Prepare the roux: melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture (the roux) bubble for 2 minutes on medium-low heat, stirring constantly.

Thicken the soup with the roux, whisking to avoid lumps. Cook for 5-10 minutes and then puree the soup in a food processor or blender. Add the cream, gently reheat, do not boil. Season to taste with salt and black pepper. If you like top each bowl of soup with chopped fresh chives.