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

Cut potatoes and onions into eighths. Coarsely chop green onions. Add along with garlic to the butter in a heavy saucepan. Add onion to butter and saute for 1 minute. Add potatoes and broth. Simmer until potatoes are tender. Puree until desired thickness. Add cream, milk, salt, pepper and nutmeg to soup. Can be served hot or cold. Garnish with croutons or chives. Serves 4.