Creamy Potato Soup

2 T butter
1 medium onion, diced
4 large russet potatoes, diced
2 cups vegetable broth
1 cup milk
1 cup heavy cream
Nutmeg
Scallions for garnishing  


In a large pot, melt butter over medium heat.  Add onion and sauté until translucent, about 5 minutes.  Add potatoes and vegetable broth, cover and simmer until tender, about 20 minutes.  Remove from heat and blend until smooth.  (For blending I use a hand-held immersion blender-- It saves time and isn't as messy as a regular blender/food processor.  If you don't have one you should buy one now.  You'll thank me later!)  Stir in milk, cream and nutmeg.  Sprinkle with scallions and serve with crackers, bread or croutons.  


It's easy, delicious and perfect for the fall!  Enjoy!