A touch of garlic and an accent of nutmeg give this potato soup a different and exciting flavor. It is excellent served hot or chilled, as a first course, or in larger bowls it is a delicious main course for a lunch or supper.

For 4 servings you will need:

4 med. sized potatoes, peeled
1 sm. onion, peeled
4 green onions
1 clove garlic, minced
3 tbsp. butter
3 c. regular strength chicken broth
3/4 c. whipping cream
1 c. milk
3/4 tsp. salt
Dash white pepper
Dash nutmeg

GARNISH: Hot soup - crisp croutons. Cold soup - chopped chives, green onion tops or parsley.

Cut potatoes into eights, cut onion into eights. Coarsely chop the green onions. Add along with the garlic to the butter in a heavy 3-quart saucepan. Add onion to butter, and saute for 1 minute. Add the potatoes and pour in the broth.

Simmer for 20 minutes or until potatoes are tender.

Puree soup in food processor or blender in batches that will suit the size of the appliance you are using.

Add cream, milk, salt, pepper and nutmeg to soup. Chill if served cold, reheat to serving temperature if served hot.