Hearty and filling, this potato soup gets flavor from onions and herbs. Bacon and chives are used as garnishes. Alternative suggested garnishes include chopped prawns or diced lobster.
- 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 or use canned
- 1/4 cup chopped fresh chives
- 1/2 teaspoon celery seeds
- 1/4 teaspoon dried thyme, whole
- 1 cup light cream
- Salt and freshly ground black pepper to taste
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup choppedfresh 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 chicken stock. Add 1/4 cup chives, celery seeds, and thyme. 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 with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree the in a food blender.
- Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with additional 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.
- This can also be made with the chopped white part of 5 or 6 large instead of onions. Additional garnishes you can use instead of bacon are chopped prawns or a small dice of .
Source: by Jeff Smith (William Morrow & Co)
Reprinted with permission.
|Nutritional Guidelines (per serving)|
|Total Fat||20 g|
|Saturated Fat||12 g|
|Unsaturated Fat||6 g|
|Dietary Fiber||3 g|