Copyright Thomas Saaristo  All Rights Reserved
Potato onion soup
Rich potato soup with sweet onion garnished with fresh chives and crispy bacon

4 tablespoons butter
2 medium yellow onions, peeled and sliced
2 pounds potatoes, peeled and sliced
3 cups milk
5 1/2 cups homemade chicken stock
1/4 cup chopped fresh chives
1/2 teaspoon celery seeds
1/4 teaspoon dried thyme
1 cup cream
House salt
Black peppercorns in a pepper mill
2 tablespoons butter
2 tablespoons flour
1/2 cup chopped fresh chives
6 slices lean bacon, cooked crisp and chopped

Heat a stock pot over medium heat for 1 minute. Add the butter and swirl to coat the
bottom of the pot. When the foam from the butter has subsided and onion, and cook
gently until translucent and the edges just start to take on some light brown color
Add the peeled and sliced potatoes, milk, and stock followed by the herbs. Cover and
cook gently for 60 minutes

Melt the butter in a small saucepan and whisk in the flour. Let the roux bubble for 2
minutes on medium-low heat, stirring constantly. Whisk the roux into the soup and
bring to a simmer. Cook for 10 minutes

Puree the soup with an immersion blender or in batches in a blender or food
processor fitted with the metal chopping black

If the soup was removed to a blender or food processor return it to the pot. Remove
the pot from the heat and whisk in the cream. Return the pot to the burner over low
heat. Season the soup to taste with salt and freshly ground black pepper
Garnish portions of Potato onion soup with minced chives and crispy bacon bits