Preparation time: 15 minutes. Cooking time: 20 minutes. Serves: 4.

4 med. potatoes, peeled
3 tbsp. butter
1 sm. onion, peeled, cut into eighths
4 green onions, coarsely chopped
1 clove garlic, minced
3 c. chicken broth
3/4 c. whipping cream
1 c. milk
1/4 tsp. salt
Dash of white pepper
Dash of nutmeg

1. In a heavy, 3-quart saucepan, heat butter. Add garlic and onion. Saute 1 minute.

2. Add potatoes. Pour in broth. Simmer 20 minutes or until potatoes are tender.

3. Pour mixture into bowl of food processor or blender. Puree.

4. If serving soup cold, pour into large serving bowl. If serving hot, pour back into saucepan.

5. Add cream, milk, salt, pepper and nutmeg. Chill or reheat to serving temperature.

Good served with: Hot or cold sandwiches and a garden-fresh salad. Recipe may be halved or doubled. If doubling, use only 1 1/4 cups whipping cream.

TIPS: Depending on size of your food processor or blender, soup may need to be pureed in batches. This soup is delicious served hot or cold. Garnish hot soup with crispy croutons, cold soup with chopped chives, green onions or parsley.