Warm stomachs and hearts with this rich and flavorful soup filled with potatoes and sweet onions.
4 Tbsp. Butter
2 Medium RealSweet® sweet onions, sliced
2 lbs. Potatoes, sliced
2 Cloves Garlic, chopped
1 c. Celery, coarsely chopped
3 c. Milk
5 ½ c. Chicken or vegetable stock
¼ c. Fresh chives, chopped
½ tsp. Celery seeds
¼ tsp. Dried thyme
1 c. Cream
Salt and pepper to taste
Roux: 2 Tbsp. Butter; 2 Tbsp. All-purpose flour
Garnish: ½ c. Fresh chives; 6 Slices Bacon; ½ c. Cheddar cheese
In a 6 to 8 quart stockpot over medium heat, melt 4 Tbsp. butter and add onion, garlic and celery.
Cook gently, being careful to not let the onion or garlic brown, about 3 minutes.
Add the peeled and sliced potatoes, milk, chicken stock, ¼ cup chives, celery seeds and thyme. Stir to combine. Cover the pot and cook on medium heat for about an hour.
Prepare a roux: In a small saucepan, melt 2 Tbsp. butter and whisk in the flour. Let the flour and butter mixture bubble for about 2 minutes on medium-low heat, stirring constantly. Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes.
Remove the mixture from heat and add to a food processor or bender to puree. Pour the mixture back into the pot, add the cream and gently reheat on medium, being careful to not allow the soup to boil.
Season with the salt and pepper to taste and serve topped with fresh chives, bacon pieces and cheddar cheese.