Vichyssoise(Hot) - cooking recipe

Ingredients

1 1/2 c. thinly sliced onion
1/4 c. butter
3 c. thinly sliced potatoes
2 c. milk (not skim)
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1 c. heavy cream
1 c. chicken broth
2 Tbsp. parsley (garnish)

Preparation

Saute onion in butter until transparent (but not brown).
Add potatoes and chicken broth; cook over moderate heat, until potatoes are mushy.
Remove from heat; mash potatoes (and juice) with potato masher, until very smooth (no lumps).
Put potato mixture into strainer and stir (and push it down) into large saucepan, until all mixture is completely through strainer.
Add milk; mix with wire whip.
Blend in salt, pepper and paprika.
Heat mixture over medium-high heat until very hot (but not boiling).
Add heavy cream and heat to very hot.
Serve immediately after garnishing with parsley.