Potato Soup II

• 4 cups chicken broth
• 12 teaspoon salt
• 4 medium potatoes, washed, peeled and cut into 1/8th's chunks
• 3 medium yellow onions, cut into small chunks
• 12 teaspoon chervil
• 2 tablespoons parsley, finely chopped
• 12 cup whipping cream (heavy cream)
• 1 tablespoon butter

1. Bring chicken broth to a quick boil, reduce heat and add the potatoes and onions.
2. Add salt.
3. Cover and simmer for about 20 minutes.
4. Mash the potatoes into the broth.
5. **But make it a small chunky bits** Add the rest of the ingredients and simmer for 5 minutes more.
6. Serve with a loaf of French bread.
7. We like to take the bread and dip it into the soup.
8. We also add a cheddar cheese topping for ours as well and chopped chives as a topping as well.

chicken broth, salt, potatoes, yellow onions, chervil, parsley, whipping cream, butter

Taken from www.food.com/recipe/potato-soup-ii-5304 (may not work)