1 small onion, peeled

4 green onions

1 clove garlic, minced

3 tablespoons butter or margarine

3 cups regular strength chicken broth

3/4 cup whipping cream

1 cup milk

3/4 teaspoon salt

Dash white pepper

Dash nutmeg

 

Cut potatoes into eights; cut onion into eights.  Coarsely chop the green onions.  Put butter and garlic in a 3-quart saucepan; add onions, and saute for 1 minute.  Add the potatoes and broth.  Simmer for 20 minutes, or until potatoes are tender.

 

Puree soup in food processor or blender (you may need to do this in several batches).  Add cream, milk, salt, pepper, and nutmeg to soup.  Chill if served cold or reheat to serving temperature if you prefer it hot. 

 

Soup may be garnished with crisp croutons if served cold, or with chopped chives, green onion tops, or parsley if served hot.

 

Serves 4.

 

*Note:  You can make this soup ahead of time and refrigerate it.

*Note:  You can halve the recipe or double it.  If you double it, only use 1-1/4 cups whipping cream.