Recipe: Creamed Potato Soup (My Great Recipe Cards)

Hi Kathleen - Found the recipe for the Potato Soup but don't have the chicken one. The only creamy chicken soup I have is a Lemony Chicken Soup. Could this be it? If you don't mind, I've been searching for the Shortbread Cookie recipe. I remember that you turn off the oven and leave the pan inside to cool. Any help would be greatly appreciated! Here's your Potato Soup -- Enjoy!!

Creamed Potato Soup
Source: My Great Recipes
Prep time: 15 min.
Cooking time: 20 min.

For 4 Servings:
4 medium sized potatoes, peeled
1 small onion, peeled
4 green onions
1 clove garlic, minced
3 Tbsp. butter or margarine
3 cups regular strength chicken broth
3/4 cup whipping cream
1 cup milk
3/4 tsp. salt
Dash white pepper
Dash Nutmeg
Garnish:
Hot Soup - Crisp Croutons
Cold Soup - Chopped chives, green onion tops or parsley

Tips:
You may make this soup ahead and refrigerate it.

1. Cut potatoes into eighths; cut onion into eighths. Coarsley 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 min. Add the potatoes and pour in the broth.

2. Simmer for 20 min. or until potatoes are tender.

3. Puree soup in food processor or blender in batches that will suit the size of the applance you are using.

4. Add cream, milk, salt, pepper and nutmeg to soup. Chill if served cold, reheat to serving temperature if served hot.

5. Garnish servings of soup as desired.

For 8 servings:
Double the ingredients but use only 1 1/4 cups whipping cream.