Finely slice onions, Place in heavy 4 quart pan on low temperature to sweat off with 1 pound of butter. Remove from heat just before onions start to caramelize.
Prepare food processor with heavy duty blade. Ladle cooked onions into food processor in small batches. Process until smooth. Return to heavy stock pot. Add chicken stock. Salt and pepper to taste. Turn heat on low.
Dice potatoes. Add potatoes and cook until tender.
Chop celery and carrots add to stock, continue cooking until fork tender. Enjoy.
Cooking time approximately 40 minutes from start to finish.
Variations: Add chunks of boned cooked chicken.
Before adding cream ---
Make it: Beef and Noodles --- add 1 quart of beef stock condensed
Chunks of well trimmed beef, 2 cups of noodles.
Make it: Vegetable soup – add any frozen vegetables as many different kinds as possible.