Cream of Onion Soup

Serves 6

3/4 cup shallots, minced
2 bu. scallions, white part only, minced
1 bu. leeks, white part only, sliced in half, then cut on the bias.  Rinse very well.
3 cups onions, Vidalia
2 tbsp. (1/4 stick) butter
2 large garlic cloves, peeled, halved
5 cups chicken stock
1 8 oz. russet potato, peeled, cut into 3/4-inch pieces
1/2 cup whipping cream
1 tbsp. dry Sherry
1 tsp. minced fresh thyme
Minced fresh chives

• Melt butter in a heavy large pot over medium heat.
• Add onions and saute until very tender and pale golden, about 25 minutes. Add garlic and stir 1 minute.
• Add stock and potato and bring to boil. Reduce heat; cover and simmer until potato is very tender, about 25 minutes. Cool slightly.
• Working in batches, puree soup in blender. Return to pot.
• Stir in cream, sherry and thyme.  Simmer about 5 minutes. Season with salt and pepper. Garnish with chives.