Potato and Parsley Soup

1 large Bermuda onion 

3 T. butter 

5 medium to large potatoes 

4 to 5 c. chicken stock 

1 or 2 c. half and half cream 

1/2 c. parsley salt and pepper 

Slice onion and sauté in skillet with butter until tender but not brown. Add thinly sliced potatoes, and cook covered in chicken stock (instant is fine) until done, 15 minutes or so. Cool. Blend a small portion at a time with cream until it is the consistency you prefer. Add snipped parsley, 1/2 c. to 3 c. of soup, and bend in blender until thoroughly refined. Season with salt and pepper to taste, and chill. Serve ice cold or hot, with Fall Creek's Chenin Blanc. Garnish with parsley and thin carrot slivers.