Instructions: In a large pot, combine the chicken broth, onion, garlic chives and potato.

Bring mixture to a boil, reduce heat, and simmer, covered, until the potatoes are just tender, about 15-20 minutes. Remove from heat and let cool slightly, then puree the mixture in a blender or food processor until smooth (this will have to be done in several batches. Return the pureed soup to the pot, stir in the light cream and white pepper and gently reheat.

To serve, ladle a portion into each soup bowl. Garnish each serving with a bit of the chopped garlic chives and Walla Walla Sweet onion. Pour the sherry into a cruet or some other container for easy pouring and serve with the soup at the table so guests can drizzle a bit on if desired. This soup is also delicious chilled, and can be prepared up to 24 hours in advance.

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