6-8 lg. potatoes
4 onions
1 lg. can College Inn chicken broth
1 qt. light cream
Salt & white pepper to taste
Chopped chives

Combine chicken broth, peeled and quartered potatoes and onions and cook until tender. Let cool. Place mixture in blender, about 1/3 or 1/4 at a time and blend thoroughly.

Store the resulting base in refrigerator until needed, then mix in light cream to one's desired thickness and serve cold, topped with chopped chives and seasoned with salt and pepper to taste. May also be served hot as potato soup and also topped with chopped chives.