Great before a traditional Irish meal.

4 tbsp. butter
2 med. onions, sliced
2 lb. potatoes, peeled and sliced
3 c. milk
5 1/2 c. chicken stock, or canned broth
1/4 c. chopped fresh chives, leeks, green onions, or scallions
1/2 tsp. celery seeds
1/4 tsp. dried thyme
1 c. light cream
Salt and pepper, to taste

ROUX:

2 tbsp. butter
2 tbsp. flour

GARNISHES:

1/2 c. chopped fresh chives
6 slices crisply fried and chopped bacon

Heat a 6-8 quart pot, add butter and onion and cook gently. Do not let onion brown. Add the potatoes, milk and stock. Add the herbs. Cover and cook gently for about 1 hour.

Prepare a roux: Melt butter in a small saucepan and whisk in the flour. Let this roux bubble for 2 minutes on medium-low heat, stirring constantly. Thicken the soup with the roux, whisking carefully to avoid lumps. Cook 5-10 minutes and then puree soup in blender or processor. Add the cream and heat gently, but do not boil. Season with salt and pepper to your taste. Serve with fresh chopped chives, leeks or green onions, and bacon bits as garnishes. Serves 8-10.