* Wash the potatoes carefully and peel, not too thinly. Put the peeled potatoes in cold water and reserve for other uses.
Cook the chopped onion and potato skins in the butter until they are tender. Add the stock; bring to a boil.
Remove the soup from the stove and blend on high speed. Reheat, adding light cream if it is too thick. Serve sprinkled with parsley or chives. On special occasions, try a teaspoon of chopped walnuts sprinkled over the soup instead of the parsley or chives.
[THE EVENING SUN: October 31, 1990]
Posted by Fred Peters.