1/2 c. butter
2 c. onions, chopped
1/2 c. scallions, chopped
1 qt. chicken broth (2 cans Swanson)
1 c. light cream
1 tbsp. parsley, chopped
4 med. potatoes (thin sliced)
1/8 tsp. pepper
1 1/2 tsp. salt

Melt butter in saucepan. Add onions, cook until tender, but not brown, with chopped scallions, reserving 1 tbsp. Add potatoes. Add chicken broth, salt and pepper. Simmer until tender, about 10 to 15 minutes. Add 1 cup light cream, chopped parsley and 1 tbsp. scallions. Reheat. Serves 3 to 4. Delicious served with a gelatin salad and hot corn bread.