Instructions: In heavy 2-3 quart saucepan over med-high heat, melt the butter. Add the onion, scallions and shallots; cook, stirring, until soft but not browned.

Stir in the stock and herb and bring to a boil, stirring occasionally.

Gradually stir in the potatoes, a cup at a time. Bring to a second boil.

Reduce heat to low, stir in the wine; simmer 5 minutes, stirring occasionally. Season with salt and pepper.

Serve in bowls, garnished with chives if desired (and available!)

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