Creamed Potato Soup

1. 1

   Cut potatoes into eighths; cut onion into eighths.

2. 2

   Coarsely chip the green onions.

3. 3

   Add along with the garlic to the margarine in a heavy 3-quart saucepan.

4. 4

   Add onion to margarine; saute for 1 minute.

5. 5

   Add potatoes and pour in broth.

6. 6

   Simmer for 20 minutes or until potatoes are tender.

7. 7

   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.

8. 8

   Chill if served cold, reheat to serving temperature if served hot.

9. 9

   Garnish servings of soup as desired.

10. 10

    Serves 4 (or for 8 use only 1 1/4 cups whipping cream).

11. 11

    Garnish with crisp croutons (if served hot). Cold:

12. 12

    Chopped chives, green onion tops or parsley.

13. 13

    You can make this soup ahead and refrigerate it.

* Per serving · 4 servings · Values may vary.

No additional tips available.