Use 1 pound potatoes and 1 large bunch fresh green onions. Reserve about 1/2 cup green onion tops, cut crosswise into fine rings, to be added to soup just before serving. Cut up rest of onion into small pieces and combine with potatoes cut into small pieces and 3 cups water. Cook gently in a covered saucepan until very tender, about 1 hour. Then put through a food mill or ricer. Add to potato mixture enough milk or cream to make 4 cups.

In a medium size saucepan melt 1/4 cup butter, add 1/4 cup sifted flour and slowly add potato and milk mixture, a small amount at a time. Let cook slowly to simmering point, season with about 1 1/2 teaspoons salt and continue to cook several minutes. Just before serving, fold green onion tops into soup. Serves 4 to 6.