4 c. chicken broth
1/2 tsp. salt
4 med. sized all purpose potatoes, diced
3 yellow onions, chopped
3 leeks, white part only, chopped or 1 additional onion
1/2 tsp. chervil
2 tbsp. finely chopped parsley
1/2 c. heavy cream
1 tbsp. butter

Bring broth to simmering point. Add the salt, potatoes, onions and leeks. Cover the pan and simmer for 20 minutes. Partially mash the potatoes into the broth with a potato masher. (Do not mash the potatoes and onions completely but leave them in small recognizable pieces.) Add chervil, parsley, cream and butter. Simmer uncovered for 3 minutes until cream is hot. 6 servings.

NOTE: To make a thick cream soup, place all the ingredients, except the parsley, in a blender when the soup has been completed. Garnish the soup with parsley.