1 cup green onions, thinly sliced
2 tablespoons oil
1 large potato, peeled and diced
2 cups chicken stock
Dash pepper
Dash nutmeg
salt to taste
1 can (5 ounces) evaporated milk
Sauté green onions in oil. Add potato, stock, pepper,
salt and nutmeg. Bring to a boil, turn down heat and simmer
until potatoes are soft; about 10 minutes. Blend in blender
until smooth. Add evaporated milk and heat again. Yields 1
quart.