Tomato Gin Soup

Cook onion in butter in 4-qt stockpot over medium, stirring occasionally, until softened but not browned, about 5 min. Add tomatoes, potato, tomato paste, bay leaves, broth, s&p and bring to a boil. Simmer briskly, stirring occasionally, 30 min. Discard bay leaves and puree with boat motor. Stir in 1 c cream, gin, nutmeg, and salt. Simmer gently, stirring occasionally, 10 min. Top with unsweetened whipped cream to cut acidity

Onion 1.5 c chopped
Butter 3 T unsalted
Tomato 2 lb halved
Potato 1 russet (baking)
Tomato Paste 2 T
Bay Leaves 2
Stock 4 c chicken (lo salt)
Heavy Cream 1.5 c (whip 1/2 c for topping)
Gin 0.33 c