2 tbsp. butter
1 tbsp. flour
1 c. chopped green onions
2 tsp. salt
1 tsp. seasoning salt
1/8 tsp. white pepper
2 c. grated potatoes
4 c. chicken stock
1 c. heavy cream

Melt butter in 3-quart saucepan. Add chopped onions and cook over medium low heat until tender, but not brown. Add flour and blend together. Add chicken stock, grated potatoes, seasonings, and cook for about 25 minutes or until potatoes are tender. Strain through a fine strainer or blend in an electric blender until smooth.

Just before serving, stir in heavy cream. Serve with finely chopped chives sprinkled on surface of soup.