Creamed Potato Soup

• 4 medium potatoes, peeled
• 1 small onion, peeled
• 4 green onions
• 1 clove garlic, minced
• 3 Tbsp. butter or margarine
• 3 c. regular strength chicken broth
• 3/4 c. whipping cream
• 1 c. milk
• 3/4 tsp. salt
• dash of white pepper
• dash of nutmeg

1. Cut potatoes into eighths; cut onion into eighths.
2. Coarsely chop the green onions and add them along with the garlic to the butter in a heavy 3-quart saucepan.
3. Add onion to butter and saute for 1 minute.
4. Add the potatoes and pour in the broth.
5. Simmer for 20 minutes or until potatoes are tender.
6. Puree soup in food processor or blender in batches that suit the size of appliance. Add cream, milk, salt, pepper and nutmeg.
7. Chill if served cold, reheat to serving temperature if serving hot.
8. Makes 4 servings.

potatoes, onion, green onions, clove garlic, butter, regular strength chicken broth, whipping cream, milk, salt, white pepper, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=673177 (may not work)