6 large potatoes
2 large onions
4 cups rich chicken stock
2 1/2 cups milk
1 TBS Irish butter
2 TBS flat leaf parsley
Salt and pepper

Peel the potatoes and dice. Rough chop half the onions and finely chop the other half. Melt the butter and gently cook the onions and potatoes in a covered saucepan until just soft and beginning to turn translucent. Add the liquid, adjust the seasoning to taste. Run 1 cup potato solids through a food mill or puree together with 1/2 cup broth using a stick blender. Add the puree back into the soup and heat through.

Serve in bowls decorated with a little chopped parsley.

(Serves six)

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