4 c. chicken stock
3 lg. baking potatoes, peeled and diced
4 green onions, white and green parts, chopped separately
1/2 tsp. salt
Freshly ground pepper to taste
2 tbsp. butter
1 1/2 c. whipping cream

Combine stock, potatoes, white part of onion, salt and pepper. Cover and simmer over medium heat, approximately 30 minutes. Puree mix in processor. Return to saucepan, over medium heat. Stir in butter. Gradually stir in cream. Stir until warmed through. Do not boil. Garnish with green onion tops.