2 tbsp. butter
1 1/2 c. chopped onions
1 bay leaf
1/2 tsp. dried thyme
1 1/2 lbs. potatoes, peel and cut into 1/2 inch chunks
2 cans chicken broth
1/8 tsp. pepper
1 c. milk
1/4 tsp. salt

In 5-quart pan, melt butter, add onions, bay leaf, thyme, and cook 3-5 minutes until onions are tender. Add potatoes, broth, pepper. Bring to boil and simmer uncovered for 15 minutes until potatoes are tender. Discard bay leaf.

With slotted spoon, transfer about 2 cups of potato and onions into a bowl. Puree remaining soup in 2 or 3 batches in blender and return to pan. Stir in milk and reserved potatoes/onions. Season with salt and heat to boiling point.