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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Add 1/4 cup chives, celery seeds, and thyme. Cover and cook gently for about an hour. | 3. 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. | 4. 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. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
yellow onion	1		peeled sliced	-	-	-	-
potato	2		peeled sliced	-	-	-	-
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
chicken stock	5 1/2	cups	canned	475.2	46.596000000000004	33.264	15.84
chive	1/4	cup	chopped	3.6	0.522	0.3924	0.0876
celery seed	1/2	teaspoon		3.92	0.4135	0.1807	0.2527
thyme	1/4	teaspoon	dried	0.20199999999999999	0.0489	0.0111	0.0034
cream	1	cup		792.0	15.96	8.712	83.23200000000001
salt black pepper			ground	-	-	-	-
butter	2	tablespoons		342.0	15.714	10.686	28.8
purpose flour	2	tablespoons		-	-	-	-
chive	1/2	cup	chopped	3.6	0.522	0.3924	0.0876
bacon	6	slices	chopped lean	216.96	1.8144	15.3024	16.2528

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.