Creamed Potato Soup

4 medium size red potatoes, peeled & cut into eights
1 small onion, peeled & cut into eights
4 green onions, coarsely, chopped
1 clove garlic, minced
two 10 1/2 ounce cans of no salt added chicken broth, undiluted
1 cup of skim milk
1/2 teaspoon of salt
1/8 teaspoon of white pepper
1/8 teaspoon of nutmeg

Combine the potatoes, onion, green onions, garlic, and broth in a heavy 3 quart saucepan. Cover and simmer for 20  minutes or until the potatoes are tender. Process the potato mixture in batches in container of an electric blender or food processor until smooth. Combine the pureed mixture with milk and remaining ingredients, stirring until well blended. Reheat soup to serving temperature or cover and refrigerate until thoroughly chilled. Makes 9 servings Recipe provided by http://www. Basic-Recipes.com

Each Servings:  3/4 cup
Exchanges 1 Starch Chol Tr. Calories 85 Carbo 18 gm protein 3 gm Fat tr. Fiber 1 gm Sodium 129 mg

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