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6 large baking potatoes
5 cups chicken broth
2 Tbsp. butter
¼ cup light cream
½ cup chopped sweet onion
1 Tbsp. fresh chives
Heat the oven to 425 degrees. (scrubbed and pricked with fork, on a rack and bake for 30 minutes, or until tender. You can microwave on HIGH for 10 – 12 minutes or until fork tender. Place the potatoes in a bowl with a lid and let steam. Remove the skin and mash pulp. Heat the butter in a three quart saucepan. Add the onion and cook until tender. Add the broth and a5 cups of the potato pulp.. Place 1/3 of the broth mixture into a food processor. Place in a medium bowl. Repeat the process with the remaining broth mixture. Return all the pureed mixture into the saucepan. Stir in the cream and chives and cook for a5 minutes more. Season to taste. Place remaining pulp in pureed mixture. Serve with crumbled bacon, shredded cheese and/or sour cream.
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