Potato Chive Soup

Potato Chive Soup 1/2 cup butter, cubed 1 medium onion, chopped 1/2 cup minced fresh chives 1 carton (32 ounces) chicken broth 2-1/2 cups mashed potatoes (with added milk and butter) 1 cup heavy whipping cream or half-and-half cream Oyster crackers, optional In a large saucepan over medium heat, melt butter. Add onion; cook and stir until crisp-tender. Add chives; cook 2 minutes longer. Remove from the heat; stir in broth and potatoes. In a blender or food processor, process mixture in batches until smooth. Return to the pan; stir in cream. Heat through (do not boil). Serve with crackers if desired.