4 tbsp. butter
2 med. yellow onions, sliced
2 lb. potatoes, peeled & sliced
3 c. milk
5 1/2 c. chicken stock
1/4 c. chopped fresh chives
1/2 tsp. celery seeds
1/4 tsp. dried thyme, whole
1 c. light cream
Salt & pepper to taste
Roux:
2 tbsp. butter
2 tbsp. flour
Garnishes:
1/2 c. fresh chives, chopped
6 slices lean bacon, crisply fried & chopped

Heat a 6 to 8 quart stockpot, add butter, onion and cook gently. Do not let onion brown. Add peeled sliced potatoes, milk and stock. Add herbs. Cover and cook gently for about 1 hour. Prepare roux - melt butter and whisk in flour. Let bubble for 2 minutes on medium low heat, stirring constantly. Thicken soup with roux, whisking carefully to avoid lumps. Cook for 5-10 minutes longer. Puree mixture in blender or food processor. Add cream and gently reheat. Do not boil. Season with salt and pepper. Serve with garnishes. You may substitute leeks for onions and other garnishes may include chopped prawns or diced lobster in place of bacon.