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

Cut potatoes into eighths. Cut onion into eighths. Coarsely chop the green onions. Add along with the garlic to the butter in a heavy 3 quart saucepan. Add onion to butter. Saute for 1 minute. Add the potatoes and pour the broth. Simmer for 20 minutes or until potatoes are tender. Puree soup in food processor or blender in small batches. Add cream, milk, salt, pepper, and nutmeg to soup. Chill if served cold. Reheat to serving temperature, if served hot.

Note: For garnish: Hot soup: Crisp croutons. Cold soup: Chopped chives, green onions, or parsley.