creamy potato soup with scallions and dill

We just love potatoes in our family, and this soup is so soothing and
comfy I could eat it all the time, if it were in a pot in the fridge. I do
forget to make it, which is good, because then I eat all the glorious
green vegetables pining in the vegetable drawer.

I like to serve it lukewarm, or slightly chilled. While it's chilling
a little, that gives you time to race out to the garden and snip some
fresh chives to add to the garnish.

You will need:

six red skinned or other boiling potatoes, diced
3 T. unsalted butter
2 onions, peeled and chopped
3 cups chicken stock
3 cups water
1/2 cup light cream
1/4 t. dried thyme
2 T. snipped fresh dill or chives
1/2 cup sliced scallions, including crunchy green part

Melt butter in pot and add chopped onions. Turn heat to
low and cover for about ten minutes, letting the onions
sweat.
Uncover and add water, chicken stock, thyme, potatoes,
along with some salt. Let cook uncovered until the potatoes
are tender.

When the potatoes have cooled a little, puree and add the

cream, dill or chives, and salt and pepper. Serve slightly chilled

with a sprinkle of crunchy scallions on top.