Dice and cook 4 medium potatoes until tender. Puree in a blender or mash. In a saucepan, melt 1 tablespoon of butter, add 2 medium chopped onions and brown. Stir in pureed potato. Add 2 tablespoons chopped garlic chives, 1 tablespoon chopped chervil, 2 tablespoons chopped parsley, pinch pepper and paprika, 2 pinches of salt, 4 cups chicken stock. Simmer 5 – 10 minutes. Serve soup with a sprig of chervil to garnish.