In a large pot or dutch oven melt butter over medium heat, add onions with a pinch of salt and sauté until translucent.

Add stock, water and potatoes, ensure potatoes are covered in liquid, add more water or stock if needed. Cook for 20-30 minutes or until potatoes are soft, can be pierced all the way through with a fork.

Blend using an immersion blender or in batches using a food processor or blender.

Return to pot and season with salt, heat through or continue to cook and reduce if necessary. Adjust seasoning to your liking.

Serve with herbs, sour cream and fresh cracked pepper if desired