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Potato: Creamed Potato Soup

Source of Recipe

www.cookbooks.com


List of Ingredients

4 medium potatoes, peeled
1 small onion, peeled
4 green onions
1 clove garlic, minced
3 tablespoons butter
3 cups chicken broth
3/4 cup whipping cream
1 cup milk
3/4 teaspoon salt
1 dash white pepper
1 dash nutmeg


Recipe

Cut potatoes into eighths; cut onion into eighths. Coarsely chop the green onions. Add along with the garlic to the butter in a heavy 3 quart saucepan. Add onion to butter and saute for 1 minute. Add the potatoes and pour in the 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. Makes 4 servings.

Garnish: Hot soup--crisp croutons. Cold soup--chopped chives, green onion tops or parsley. Tips: You may make this soup ahead and refrigerate it. For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients, but use only 1 1/4 cups whipping cream.