4 tbsp. butter
4 med. onions, chopped
4 med. potatoes, diced
5 c. chicken broth
2 tbsp. butter
2 tbsp. flour
Salt and pepper to taste

Melt 4 tablespoons butter in large saucepan and saute onions until soft. Add potatoes and broth and bring to boil. Boil for 2 minutes, then reduce heat and simmer until potatoes are tender. Puree mixture in food processor or blender or push through sieve. In small saucepan, melt 2 tablespoons butter, then add flour. Add 1 cup of potato mixture and stir until it starts to thicken. Return mixture to soup pot and stir until the soup comes to a boil. Makes about 2 quarts.