1 Onion, chopped 4 tb Butter 4 c Stock made from chicken or -beef bones or bouillon Cubes Light cream if necessary Parsley or chives to garnish * Wash the potatoes -carefully and peel, not too -thinly. Put the peeled potatoes in -cold water and reserve for Other uses. The peelings from 2 pounds of potatoes * Cook the chopped onion and potato skins in the butter until they are tender. Add the stock; bring to a boil. Remove the soup from the stove and blend on high speed. Reheat, adding light cream if it is too thick. Serve sprinkled with parsley or chives. On special occasions, try a teaspoon of chopped walnuts sprinkled over the soup instead of the parsley or chives. Serves four. [THE EVENING SUN: October 31, 1990] Posted by Fred Peters.