Total Time
Prep 15 mins
Cook 20 mins

A touch of garlic and an accent of nutmeg give this potato soup a different and exciting flavor. It is excellent served hot or chilled, as a first course or in large bowls it is a delicious main course for a lunch or supper. Deliiossso!!!

Ingredients Nutrition


  1. Cut potatoes into eighths, cut onions 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 minute Add the potatoes and pour in the broth.
  2. Simmer for 20 minute or until potatoes are tender.
  3. Puree soup in food processor or blender in batches that will suit the size of the appliance you are using.
  4. Add cream, milk, salt, pepper and nutmeg to soup. Chill if served cold, reheat to servign temperature if served hot.
  5. Garnish servings of hot soup with croutons, cold soup chopped chives.


Most Helpful

This is a lovely soup. It's smooth, delicate and silky. I have several potato soup recipes that I make over and over, and this is one of them. If you're looking for strong bold flavors, look somewhere else, but if you want a soup that is subtle in flavor; you've found it! I used 1 cup of coconut milk and 3/4 cup of coconut creamer to make it dairy free. Enjoy!

Wiffi June 15, 2016

Delicious and easy to make. I agree that the two types of onion and garlic add nice flavor. I used a bit more than a dash of nutmeg and pureed about 90% of the soup, leaving just a few random chunks for texture. Thanx for a very enjoyable soup!

*Parsley* June 16, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a