3/4 Pound potatoes
1/2 Stick unsalted butter
3/4 Cup chopped spring onions
2 1/2 cups chicken broth
l Sprig fresh thyme
2 1/2 Cups milk
1 Teaspoon fresh thyme leaves, minced
Salt and Pepper to taste

Peel and chop potatoes. In a heavy saucepan, melt butter, then toss potatoes and onion in the butter. Sweat, covered, over moderately low heat for 10 minutes. Add broth and thyme sprig and simmer until potatoes are very soft, about 15 minutes. Discard sprig and puree to a soup. Transfer to a saucepan, stir in milk and minced thyme leaves. Add salt and pepper, and simmer until heated through, about 5 minutes.