Instructions: Heat oil in a pot over medium heat; add onions. Cook, stirring, for 5 minutes.

Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes.

Remove from heat and puree the soup in batches. Replace pureed soup in a pot and reheat, covered, over low heat.

To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table.

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