Cream of Potato Soup

Some of you locals from Camden may remember Joseph Coan.  This is his recipe that was originally in the Specialties of the House. 

1 small onion chopped            

½ stick butter                

4 cups red or white potatoes, peeled and quartered

4 cups chicken broth

1 1/2 -2 cups half and half

Salt

Pepper

Saute onion in butter for 5 minutes over medium heat in heavy saucepan.  Add potatoes coarsely chopped and chicken broth. Cover and boil until tender, about 15 minutes (depending on how large you have chopped them).  Using a hand blender or place in food processor, process until smooth. Return to pan and add half and half.  Do not let boil.  Garnish with chives and grated cheese.  Serves 8