Dice Potatoes and in a medium saucepan, cover with water. Bring to a boil; reduce heat and simmer for 20 minutes. Drain reserving liquid and set aside.
Saute onions in melted butter for 10 minutes in large kettle. Add flour to onions and butter and cook for 4-5 minutes, stirring until flour is absorbed.
In a separate bowl or container, combine water, chicken bouillon, potato flakes and seasonings. Stir until thoroughly mixed and no lumps remain; add to onion mixture, one pint at a time, whisking and stirring constantly.
Add milk and cream, stirring until smooth and slightly thickened.
Reduce heat and simmer for 15 minutes.
Combine the potatoes with the rest of the soup to complete. Keep warm for 5-15 minutes and serve.