- 3 TBS butter
- 1 onion, chopped
- 5 cups baked potatoes, peeled and cubed (about 10 small)
- 6-8 cups chicken stock (OR Vegetable Stock)
- 1 1/2 cups heavy cream
- 1/2 cup sour cream
- salt and pepper to taste
Heat the butter in a soup pot over medium heat. Add and cook, stirring until soft, onion, pinch of salt, pinch of pepper.
Add in slowly while stirring the chicken stock then add the potatoes, bring it up to a simmer.
Stir in the heavy cream and slowly add in the sour cream, take care not to smash the potatoes.
Bring to a simmer, do not boil.
Salt and pepper to taste.
Serve with Freshly grated parmesan cheese toast