4 c. peeled, coarsely chopped potatoes
3 c. thinly sliced onions
2 qts. chicken stock
Salt
Freshly ground pepper
1/2 c. heavy cream
3 tbsp. finely cut fresh chives or parsley

Place potatoes, onions, chicken stock and 1 teaspoon salt in heavy 6 quart saucepan. Simmer, partially covered for 40 to 50 minutes or until tender. Force soup through food mill or sieve. Return to saucepan. Season with salt and pepper; stir in cream. Bring to a simmer. Serve in tureen or individual soup bowls with fresh chives or parsley. Do not use a blender; the mixture will be too smooth.