Instructions: Melt butter in 4 quart Dutch oven over medium heat. Cook onion in butter about 20 minutes, stirring frequency, until onions softened and golden. Stir in potatoes. Stir in broth, salt, pepper and garlic. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are very tender. Place soup in small batches (about 2 cups) in blender, cover and blend until smooth, repeat until all of the soup is blended. Garnish each serving with a dollop of creme fraiche or sour cream and a sprinkling of chives.

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