6 medium potatoes
Scrub potatoes, cut into bite-sized pieces, and set aside. In dutch oven, sauté minced onion in the butter. Pour in chicken broth and stir on high heat until bubbly. Add potatoes to pot. Salt liberally. Allow potatoes to cook about 15-20 minutes or until tender, stirring occasionally. Remove from heat and add cream. Test to see if you need more salt.
Serve with salad and muffins.