4 c. chicken broth (can use 4 c. water & 4 chicken bouillon cubes)
3 lb. baking potatoes, peeled & diced
4 med. green onions, white part & green tops minced separately
Freshly ground white pepper
2 tbsp. butter
1 1/2 c. whipping cream

Combine broth, potatoes, white part of onions, and pepper in a large saucepan. Cover and simmer over medium heat until potatoes are tender - approximately 30 minutes. Puree potato mixture in blender and return to saucepan. Place over medium heat and add butter. Gradually stir in cream and continue stirring until heated through. DO NOT BOIL. Ladle in bowls and garnish with green onion tops.

(A thin soup that can be served in mugs for drinking or in bowls for eating.)