Directions:
- 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 soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree the soup in a food processor or 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.53 Kcal (1049 kJ) | ||
| Calories from fat | 94.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.48g | 16% | |
|---|---|---|---|
| Cholesterol | 23.75mg | 8% | |
| Sodium | 286.61mg | 12% | |
| Potassium | 632.35mg | 13% | |
| Total Carbs | 31.54g | 11% | |
| Sugars | 12.19g | 49% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 8.7g | 17% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 1mg | 33% | |
| Iron | 1.3mg | 7% | |
| Calcium | 131.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 72.58 Kcal (304 kJ) | ||
| Calories from fat | 27.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.04g | 16% | |
|---|---|---|---|
| Cholesterol | 6.88mg | 8% | |
| Sodium | 83.02mg | 12% | |
| Potassium | 183.18mg | 13% | |
| Total Carbs | 9.14g | 11% | |
| Sugars | 3.53g | 49% | |
| Dietary Fiber | 0.9g | 12% | |
| Protein | 2.52g | 17% | |
| Vitamin C | 1.2mg | 7% | |
| Vitamin A | 0.3mg | 33% | |
| Iron | 0.4mg | 7% | |
| Calcium | 38mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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