Potato Onion Soup, Irish-Style
 
4 tablespoons butter
2 medium yellow onions, peeled and sliced
2 pounds potatoes, peeled and sliced
3 cups milk
5 1/2 cups broth
1/4 cup chopped fresh chives
1/2 teaspoon celery seeds
1/4 teaspoon dried thyme, whole
1 cup light cream
salt and freshly ground black pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chopped fresh chives

 
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 broth. 
Add 1/4 cup chives, celery seeds, and thyme. Cover and
cook gently for about an hour on very low. 
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 as garnish. 
This soup can also be made with the chopped white part
of 5 or 6 large leeks instead of onions as garnish. 
Add 1/4 cup chives, celery seeds, and thyme. Cover and
cook gently for about an hour. 


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