4 medium potatoes, peeled
1 small onion, peeled
4 green onions
1 clove garlic, minced
3 tbsp. butter
3 cups regular strength chicken broth
3/4 cup whipping cream
1 cup milk
3/4 tsp. salt
dash of white pepper
dash of nutmeg
croutons

Cut potatoes into eighths. Coarsely chop green onions. Add green onions, garlic and butter to a 3-quart saucepan. Add onion and saute for 1 minute. Add potatoes and pour in broth. Simmer 20 minutes, or until potatoes are tender.

Pour into food processor or blender and puree. Add cream, milk, salt, pepper and nutmeg. Chill to serve cold or reheat to serve hot. Garnish with croutons if desired.