IMPERIAL POTATO SOUP

1 cup green onion white parts, sliced thin
2 tbsp butter
1 large or 2 medium russet potatoes, peeled & diced
2 cups chicken broth
1/4 tsp freshly ground black pepper
1/8 tsp ground nutmeg
1/2 tsp salt (or more to taste)
dash of granulated sugar
1 can (5-oz) evaporated milk
2 slices bacon, fried crisp, drained & crumbled

In a large saucepan, saute the onions in the butter.

Add the chicken broth, potato, pepper, nutmeg, salt, and sugar to the onions; bring to a boil.  Lower heat to simmer and cook until the potatoes are soft, about 10 minutes.

Pour mixture into a food processor or blender and process until smooth. 

Pour back into the saucepan and add the evaporated milk.  Heat through.

To serve, transfer to serving bowls and sprinkle with the crumbled bacon

Yield: 1 quart soup