Total Calories: 589
In a 3-quart saucepan, place potatoes, chicken broth, carrots, celery, onion, parsley, water, and butter. Bring to a boil over medium heat reduce heat to low, cover, and simmer 20 to 25 minutes or until vegetables are very tender.
Stir in half-and-half, salt, pepper, and nutmeg. Taste for additional seasoning. Place 2 cups of the mixture at a time in a blender container or food processor bowl. Cover and blend or process until very smooth.
Soup can be served hot or chilled. If serving hot, reheat over low heat, stirring to prevent scorching. If serving cold, chill several hours. Serve in small bowls or cups and garnish with grated carrot or chives.
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