Vichyssoise

Makes about 2 quarts.

1 medium onion, quartered
1/4 cup butter
3 large potatoes, peeled and cut in 1 inch pieces
6 cups chicken broth
2 tsp salt
1/2 tsp pepper
2 cups heavy cream
chives, chopped (optional)

Using a food processor chop the onion evenly, about 4 or 5 seconds.
Sauté the onions in butter until tender.
Transfer to a large pot and add potatoes, chicken broth, salt, and pepper.
Bring to a boil.
Simmer, covered, until potatoes are tender.
Strain the vegetables.
Return the vegetables to the food processor.
Process the vegetables until smooth.
Continue processing and pour the cream through the feed tube.
Chill until ready to serve.
Serve garnished with chopped chives.