4 tbsp butter
2 med onions, chopped
2 lb potatoes, washed and cut into chunks
3 cup milk
5 1/2 cup chicken stock
1/4 cup fresh chives
1/2 tsp celery seeds
1/4 tsp dried thyme
1 cup light cream or evaporated skim milk
Salt and pepper to taste

Roux:
2 tbsp butter
2 tbsp flour

Garnishes:
6 slices lean bacon, crisply fried and chopped
1/2 cup chopped fresh chives

Heat a 6 to 8 qt stock pot, add the butter and onion, and cook gently.  Do not let
onions brown.  Add potatoes, milk and stock.  Add the herbs.  Cover and cook gently for
about an hour.  Prepare roux.  Melt butter in a small saucepan and whisk in the flour.
Let the flour and butter mixture bubble for 2 minutes on medium-low heat, stirring
constantly.  Thicken the soup with the roux, whisking carefully to avoid lumps.
Cook 5 to 10 minutes.  Puree soup in a food processor or blender.  Add the cream
and gently reheat, but do not boil.  Season with salt and pepper.  Serve with
chopped fresh chives and crisply fried bacon as garnish.