2 Tbsp. butter
1 1/2 c. chopped onion
1 bay leaf
1/2 tsp. dried thyme
4 c. cubed potatoes
2 cans chicken broth
1/8 tsp. pepper
1 c. milk
1/2 tsp. salt
sliced green onions (optional)

In large saucepan, melt butter; add onions, bay leaf and thyme. Cook until onions are translucent. Add potatoes, broth and pepper. Boil until potatoes are tender. Remove bay leaf. With slotted spoon, remove about 2 cups of the potatoes and onions to a bowl. Puree remaining soup in a blender and return to saucepan. Stir in milk and the reserved potatoes and onions. Season with salt and heat just to boiling. Garnish with green onions, if desired.