5 Onion Soup

5 Onion Soup

1/4 cup butter
1 leek, chopped (white and pale green parts only)
1 onion, chopped
1 red onion, chopped
3 green onions, chopped
2 shallots, chopped
2 celery stalks, chopped
1 garlic clove, shopped
1/2 cup dry Sherry
4 cups chicken stock
1 12-ounce russet potato,peeled, cut into 2-inch pieces
Chopped chives
Croutons

Melt butter in heavy large Dutch oven over medium-low heat.  Add leek, onion, red onion, green onions, shallots, celery and garlic; saute until translucent, about 8 minutes.  Add Sherry; simmer until liquid evaporates, about 3 minutes.  Add 4 cups stock and potato.  Simmer until potato is very tender, about 20 minutes.

Puree soup in blender in batches.  Season with salt and pepper.

Bring soup to simmer, thinning with more stock, if desired.  Ladle into bowls.  Sprinkle with chives and croutons.