Vichyssoise New Guinea

Slice the large onion into thin half-moons and peel the potatoes, then cut them into uniform ½-inch cubes.

Melt the butter in a large pot over medium heat, then add the sliced onion and cook until softened and translucent, about 5 minutes.

Add the cubed potatoes to the pot and stir to coat with the butter and onion mixture.

Pour in the water and bring to a boil, then reduce heat to medium-low and add salt to taste.

Simmer the potatoes until completely tender and easily pierced with a fork, about 15 to 20 minutes.

Remove the pot from heat and allow the mixture to cool slightly, then carefully transfer to a blender in batches and puree until smooth and creamy.

Return the pureed soup to the pot and stir in the milk and heavy cream over low heat until well combined.

Season with additional salt and freshly ground pepper to taste, stirring gently to incorporate.

Finely chop the scallions or chives and sprinkle over the top of each bowl as garnish before serving hot.