Triple-onion and Potato Soup

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 3 tablespoons butter
 * 3 cloves garlic minced
 * 3 yellow onions chopped
 * 1 medium tomato seeded and chopped
 * 2 teaspoons chopped fresh dill
 * 3 potatoes peeled and diced
 * 5 cups chicken stock
 * ¼ cup cream
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper
 * ½ cup chopped fresh chives

Directions

 * 1) Heat butter in a large saucepan.
 * 2) Cook garlic, onion and tomato for about five minutes.
 * 3) Stir in dill, potatoes and stock then bring to a boil.
 * 4) Reduce heat, cover and simmer for 15 minutes.
 * 5) In food processor purée about one-third of the soup mixture with the cream then return to the pot reheat gently and season with salt and pepper.
 * 6) Sprinkle with chives and serve.