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	Dianne's Recipes A selection of wonderful recipes from Dianne’s restaurant kitchen you can print. Potato Soup 1 lb  chopped Onions 3 tablespoons Unsalted Butter Heavy pinch Kosher Salt,     plus additional for seasoning 5 peeled, chopped Potatoes 1 quart Vegetable Broth or Chicken Broth 1 cup Heavy Cream 1 cup Buttermilk 1/2 teaspoon White Pepper 1 tablespoon snipped Chives (optional)  You can add cheese, garlic, bacon and sour cream to make it a different type of potato soup. In a 6-quart saucepan over medium heat, melt the butter. Add the onions and a heavy pinch of salt and sauté for 5 minutes. Decrease the heat to medium-low and cook until the onions are tender, approximately 25 minutes, stirring occasionally. Add the potatoes and the broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.