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

Cut potatoes into eighths; cut onion into eighths. Coarsely chop the green onions. Add along with 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 serving cold. Reheat to serving temperature if served hot.

Garnish servings of soup as desired.