Ingredients:

1 large onion, diced
3 large russet potatoes, peeled and diced into 1 centimeter cubes.
2 ounces butter
4 cups chicken broth
1/2 cup cream
Salt & pepper to taste
Parsley to garnish

Steps:

1) Melt butter in a large pot over medium heat. Add in onions and saute for a minute, coating well in the butter. Add in potatoes, mix together well.
2) Pour in broth and cook for 20 minutes or until the potatoes are tender.
3) Remove the pot from heat and puree the soup with a mixer or blender.
4) Stir in the cream, garnish with parsley and serve. Enjoy!