1 lb. potatoes, diced
1/4 c. butter
2 lg. onions, minced
2 c. milk
1 3/4 c. vegetable or chicken broth
Salt & pepper
1/4 c. light cream
Chopped chives or parsley to garnish

Melt the butter in a large pan and add the potatoes and onions and cook gently about 5 minutes, or until the onion is softened. Stir frequently to prevent sticking. Add the milk and broth, season to taste with salt and pepper and bring to a boil. Reduce heat and simmer for about 30 minutes, stirring occasionally, until potatoes are cooked. Allow the mixture to cool a little, then puree in a food processor.

Return the soup to the rinsed-out pan and reheat. Taste and add more salt and pepper if necessary. Stir in cream before serving; do not allow the soup to boil or the cream will separate. Garnish with chopped chives or parsley. Serves 4.