Potato Soup

4 tablespoons butter, divided

1 large onion, finely chopped

6 medium potatoes, (about 3 pounds), peeled and roughly chopped

2 large carrots, peeled and roughly chopped

5 cups chicken broth

3 tablespoons flour

1 cup half and half

about 1 teaspoon lemon juice

a few drops of tabasco

In a large stock pot, melt 1 tablespoon butter. Add onion and cook until softened about five minutes. Add potatoes, carrots and broth. Bring to a boil, reduce heat and simmer for about 20 minutes, or until vegetables are softened. Using potato masher, roughly mash vegetables in pot, not into a puree, but into small pieces. In a small bowl, combine remaining 3 tablespoons butter and flour into a smooth paste. Stir into soup. Bring to a boil, stirring constantly and cook for about three minutes, or until soup thickens. Stir in half and half; reduce heat and do not return soup to a boil. Season to taste with salt and pepper, lemon juice and a bit of tabasco. Garnish soup with chives.