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

Cut potatoes into eighths; cut onion into eighths. Coarsely chop the green onions. Add along with the garlic to butter in a heavy saucepan. Add onion to butter and saute for 1 minute. Add potatoes and pour in broth. Simmer until potatoes are tender. Puree soup. Add cream, milk, salt, pepper and nutmeg to soup. Serve hot or cold.