• 1 cup chopped onion
• 2 tablespoons each butter and olive oil
• 6 cups chicken broth
• 2 pounds red skinned or Yukon Gold potatoes, peeled and cubed
• 1 cup heavy cream
• Salt and pepper to taste
• 3 tablespoons chopped parsley (or dill)

Sauté the onion in the butter and oil for 5 minutes. Add the broth and potatoes. Cook for 25 to 30 minutes or until the potatoes are very tender. Puree in blender and return to the pot. Whisk in the cream and reheat. Do not boil. Season to taste and add the parsley or dill.