Creamed Potato Soup - cooking recipe

Ingredients

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

Preparation

Cut potatoes into eighths; cut onion into eighths.
Coarsely chip the green onions.
Add along with the garlic to the margarine in a heavy 3-quart saucepan.
Add onion to margarine; saute for 1 minute.
Add potatoes and pour in 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 served cold, reheat to serving temperature if served hot.
Garnish servings of soup as desired.
Serves 4 (or for 8 use only 1 1/4 cups whipping cream).
Garnish with crisp croutons (if served hot). Cold:
Chopped chives, green onion tops or parsley.
You can make this soup ahead and refrigerate it.