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1.Cook onions in the butter in a large saucepan until soft and carmelized. add garlic.
2.Add diced potatoes, parsley, and chicken stock and cook until potatoes are soft.
3.Process in food processor or blender a bit at a time to prevent eruptions, leaving chunky potato bits if you prefer.
4. Season to taste with pepper and herbs on hand.
5. Add 1/2 and 1/2 to taste
6. Serve with toppings
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