1 c. chopped onion
2 tbsp. butter
1 lb. new potatoes, scrubbed but not peeled
4 c. rich chicken stock
1/4 c. half-and-half
1 1/2 c. chopped parsley
1 tbsp. soy sauce
1/2 tbsp. fresh lemon juice
Salt and pepper to taste

Saute onions in butter. Slice potatoes, boil onions and potatoes in stock for 5 minutes. Add parsley and bring to a second boil. Reduce heat and cook until everything is tender. Puree in a blender. Add half-and-half, soy sauce, lemon juice and reheat; DO NOT BOIL. Freezes well.