Creamy Potato Soup

Amstad Produce, Inc.


		Creamy Potato Soup

Ingredients

	4 Tablespoons Butter
	2 med. yellow onions, peeled and sliced
	2 pounds potatoes, peeled and sliced
	3 cups milk
	5 1/2 cups chicken stock
	1/4 cup fresh chives
	1/2 teaspoon celery seeds
	1/4 teaspoon dried thyme, whole
	1 cup light cream
	Salt and pepper to taste Roux
	2 tablespoons butter
	2 tablespoons all purpose flour

In a large pot add 4 tbls butter and onion, sauté. Don't let the onions brown.

Add the peeled and sliced potatoes, milk and stock. Add the herbs. Cover and cook gently for about an hour.

Prepare the roux: melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture (the roux) bubble for 2 minutes on medium-low heat, stirring constantly. Thicken the soup with the roux, whisking to avoid lumps. Cook for 5 to 10 minutes and then puree the soup in a food processor or blender.

Add the cream, do not boil. Season to taste with salt and black pepper. If you like, top each bowl of soup with chopped fresh chives.