Peel and slice up a dozen good potatoes and six onions, and put them into a stewpan with four ounces of butter, a little nutmeg, pepper and salt; add two quarts of white stock, or water, and allow the whole to boil gently over a slow fire, until the potatoes are done; then rub them through a tammy, pour the soup into a soup-pot, stir it over the fire until quite hot; add half a pint of cream, and serve with fried crusts, separately.