Salmon and Potato Soup

This is a variation on a recipe in my "Fish and Shellfish" cookbook.
It is pretty fast because I used two frozen salmon burgers for the fish and I cooked the potatoes in the microwave.
12 oz (or 2) salmon burgers
1 onion chopped
1.5 lb potatoes (I used red potatoes, but I think the regular spuds would be better because they will be mashed)
2.5 c milk (soy is an option)
2 Tbsp butter
salt and pepper to taste
snipped chives or scallions

1.Thaw the fish patties in the microwave
2.Chop the potatoes and put 1/4 c. of water in the bowl and cook them in the microwave until they are soft enough to mash.
3. Chop the onion and brown in large skillet or deep pot.
4. Add fish to the onion and cook until fish is done. Remove from heat to work on the potatoes.
5. Drain the water from the potatoes. Mash the potatoes, add the butter to melt into potatoes.
6. Add milk to potatoes thick and creamy. (I think I would like it a little thinner, but see how you like it)
7. Add the fish to the milky potatoes, and heat to just bubbling.
8. Garnish with chives or scallions.