Potato Skin Soup

Melt the margarine in a soup kettle or Dutch oven, and saute the onion, and potato skins (scrubbed clean) until lightly colored.

Add the stock, and bring to a boil. Then reduce to a simmer, cover lightly, and cook, stirring occasionally, until the potato skins are fork tender.

In the container of a blender or food processor, puree the soup, until smooth, adding enough light cream to obtain the desired taste. Return to the pot.

Heat through, adjust the salt and pepper to taste, and serve immediately, with a sprinkling of chives over the top.

NOTE: Most people discard potato skins along with their nutritional ingredients. Hand pare the potato skins and make thick pieces.