Sour Cream Potato Soup

Sour Cream Potato Soup

4 lbs. baby potatoes

1 large onion

1 cube butter

4 cups chicken broth

3 bay leaves

2 Tablespoons dried Parsley

1 teaspoon dried basil

1 1/2 cups cream

3/4 cup sour cream

In a large saucepan, melt butter.  Slice potatoes in half or fourths (no smaller) and onions in about 1 inch cubes.  Dump potatoes and onions in butter, and saute until the onion is soft and some potatoes and onion start to brown.  Add broth and seasonings.  Boil until the potatoes are tender, then add milk.  Stir on low heat a little longer, then remove from heat.  Stir in sour cream.  Garnish with Parmesan cheese and baby spinach.  Serve immediately.