Peel and dice potatoes into small pieces. In a large pot, combine potatoes with water, salt, and optional MSG. Bring to a boil, then reduce heat and cook covered until potatoes are completely soft. Beat with a whisk or potato masher until smooth puree.

While potatoes cook, chop onions. Melt butter in a heavy-bottomed pan and cook onions until golden but not brown.

Sprinkle flour over onions and cook for a few minutes, stirring constantly. Gradually add warmed milk, stirring continuously to prevent lumps. Simmer for about 10 minutes, stirring often.

Combine onion sauce with potato puree and heat thoroughly.

Gently stir in cream and warm soup without allowing it to boil.

Season with additional salt and white pepper to taste.

Just before serving, finely chop fresh chives. Ladle about 3/4 cup of soup into each bowl and top with approximately 1/2 teaspoon of chives.