4 c. chicken stock or broth
3 lg. Russets, peeled and diced
4 med. green onions, white and green tops minced separately
1/2 tsp. salt
Fresh ground pepper
2 tbsp. butter
1 1/2 c. whip cream

Combine stock, potatoes, white part of onions, salt and pepper. Cover and simmer medium heat about 30 minutes until tender. Puree in blender/processor, then over medium heat add butter. Gradually stir in cream, stir until warmed. Do Not Boil. Garnish with green onion tops. 5 cups.