4 med. sized 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 white pepper
Dash nutmeg

1. 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 and saute for 1 minute. Add the potatoes and pour in the broth.

2. Simmer for 20 minutes or until potatoes are tender.

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

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

5. Garnish servings of soup as desired.

Garnish: Hot soup - crisp croutons. Cold soup - chopped chives, green onions tops of parsley. Makes 4 servings.