|Canned low sodium chicken broth||2 Cup (32 tbs) (Undiluted)|
|Peeled and diced potato||2 Cup (32 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Evaporated skim milk||1 Cup (16 tbs)|
|Ground white pepper||1⁄8 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
Combine first 3 ingredients in a deep 3-quart casserole.
Cover with heavy-duty plastic wrap, and microwave at HIGH 14 to 16 minutes or until vegetables are tender.
Pour mixture into container of an electric blender or food processor; top with cover, and process until smooth.
Transfer to a medium bowl.
Add milk, salt, pepper, and nutmeg; stir well.
Cover and chill thoroughly.
To serve, ladle soup into individual bowls.
Garnish with chopped fresh chives, if desired.