4 c. chicken broth
3 lg. peeled, diced potatoes
4 green onions, chop white part and green part and separate
1/2 tsp. salt
Dash or two white pepper
2 tbsp. butter
1 1/2 c. whipping cream

Combine broth, potatoes, white part of green onion and salt and pepper in large saucepan. Cook until potatoes are very tender, about 30 minutes. Put cooled potato mixture in blender. Blend and return to pan. Place over medium heat. Add butter. Gradually stir in whipping cream. Continue stirring until warmed through. DO NOT BOIL. Garnish with green onion tops.