4 t butter
2 medium onions
2lbs of potatoes
3 c. of milk
5.5 cups chicken stock
1/4 cup chives
1/2t celery seeds
1/4t dried time
1 cup light cream
streaky bacon (as much as desired)
Roux-2t butter and 2t flour
Slice and saute the onions in a stock pot with butter until soft. Add the sliced potatoes, milk, stock and herbs. Simmer for one hour, or until potatoes are soft. Make the roux and add to the soup. Puree the soup ( I like to use an immersion blender for this). Return to the heat, add cream, heat through. Dish out..top with bacon. Is really good served with soda bread.
2 medium onions
2lbs of potatoes
3 c. of milk
5.5 cups chicken stock
1/4 cup chives
1/2t celery seeds
1/4t dried time
1 cup light cream
streaky bacon (as much as desired)
Roux-2t butter and 2t flour
Slice and saute the onions in a stock pot with butter until soft. Add the sliced potatoes, milk, stock and herbs. Simmer for one hour, or until potatoes are soft. Make the roux and add to the soup. Puree the soup ( I like to use an immersion blender for this). Return to the heat, add cream, heat through. Dish out..top with bacon. Is really good served with soda bread.