4 med. onions (or leeks, white part only), chopped
4 green onions, sliced across to make sm. pieces
1/4 c. butter
7 med. potatoes, sliced thin
2 qts. chicken broth
1 tbsp. salt or to taste
3 c. heavy cream

In a big pot or deep kettle, brown the onions very lightly in butter. Add the potatoes, broth and salt. Boil for about 30 minutes. Until potatoes are very tender. Blend or puree in an electric blender. Return the pureed mixture to the kettle. Add milk and half the cream. Bring to boil. Cool and blend or puree again. Chill. Add the remaining cream. Chill and serve.