- Melt butter over low heat in a heavy-bottomed stockpot. Add onion, celery garlic and carrots and sauté' uncovered, until vegetables begin to soften; around 10 to 15 minutes. Reserve1 cupp of vegetables and set aside.
- To the remaining vegetables, add broth, potato chunks and rosemary and bring to a rolling boil. Reduce heat to low, cover, and simmer until celery, carrots, and potatoes are very tender, about 25 minutes.
- Using an immersion stick blender, puree solids until completely smooth or until it reaches the thickness you want. Add nutmeg, cream or half & half, reserved vegetables and returnto loww heat for about 10 minutes to warm cream and vegetables.