Preheat oven to 450 degrees.
Place potatoes and onions in single layer on large baking sheet. Drizzle with oil and toss to coat thoroughly. Bake for 25-30 minutes, tossing occasionally, until onions are soft and potatoes are golden brown.
In large saucepan, heat 2 cups chicken broth, whipping cream, butter and salt until piping hot. Add roasted potatoes to saucepan and boil gently 15 minutes. Remove from heat. Using a hand-held emulsion blender, carefully puree the mixture until smooth and creamy. (Note: If you do not have an emulsion blender, you can transfer the mixture to a blender - in 2 or 3 batches - and blend until smooth; then return to the saucepan). Add remaining 1 1/2 cups of chicken broth and heat soup until piping hot. Serve as is, or top with a sprinkling of cheddar or Irish cheese and sliced green onions. If mixture is too thick, it may be thinned with additional chicken broth.
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Appetizing vegetable soups are healthy and delicious simple essentials to indulge in from time to time. Here is a recipe to make Roasted Potato Soup made by roasting potatoes before using them to make the soup. Great with cheese and green onions.