4 med. sized potatoes, peeled
1 sm. onion
4 scallions, chopped
1 clove garlic, minced
3 tbsp. butter
3 c. chicken broth
3/4 c. whipping cream
1 c. milk
3/4 tsp. salt
Dash white pepper
Dash nutmeg
Croutons (optional)

Cut potatoes into eighths; cut onion into eighths. Coarsely chop scallions. 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. Return to pot. Add cream, milk, salt, pepper and nutmeg to soup. Top with croutons.