Potato Onion Soup, Irish-Style Recipe

Vichysoisse soup
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  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: 8 to 10 servings
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.

What You'll Need

  • 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 chopped
  • fresh chives
  • 6 slices lean bacon, crisply fried and chopped

How to Make It

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.