Serves 8 – 10

“Yes, it is true that the Irish lived on potatoes for a time. The old country
has never been wealthy in food, but the Irish have always been wealthy
in humor and spirit. During the great potato famine of 1845, many Irish
immigrants came to this country with the hope that they could continue
to make this wonderful soup.”

4 tablespoons butter
2 medium yellow onions, peeled and sliced
2 pounds potatoes, peeled and sliced
3 cups milk
5 1/4 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 and freshly ground black pepper to taste

Roux
2 tablespoons butter
2 tablespoons all-purpose flour

Garnishes
1/2 cup chopped fresh chives
6 slices lean bacon, crisply fried and chopped

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 stock. Add the herbs. 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 purée 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 chopped fresh
chives and the crisply fried bacon as garnishes.
This soup can also be made with the chopped white part of 5 or 6 large
leeks instead of onions. Additional garnishes you can use instead of
bacon are chopped prawns or a small dice of lobster.