Melt butter in a large, heavy-bottomed saute pan and cook the onion just to soften. Do not allow to brown. We do not want that color in this soup.
Stir in potato and sauté for a 2-3 minutes.
Add chicken stock and bring to the boil. When boiling, immediately reduce the heat and put in peas. Maintain a strong simmer for 14-15 minutes, but do not let boil.
Allow to cool just to be workable, then transfer to a food processor. Add mint and blend until smooth.
Return to the pan and cook for five minutes to soften the mint. Stir frequently.
When ready to serve, add in cream, swirling to create a nice presentation.
Contributor: two blonde ladies
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