- Servings: 6-8
|2 Tbsp||Olive Oil|
|1½ cups||Cubed Raw Potatoes|
|1||Leek, chopped, white and green parts|
|1||Small Garlic Clove, minced|
|8 cups||Chicken Broth or Vegetable Broth|
|½ tsp||Fresh Ground Nutmeg|
|1 cup||Heavy Cream|
|1||(6 Oz) Bag Baby Spinach, rolled and cut into strips|
|1 Tbsp||Fresh Thyme, chopped|
|Salt & Pepper, to taste|
Saute potatoes, leeks and garlic in olive oil over medium-high heat in a large pot about 5 minutes, but do not brown. Reduce heat, and simmer 30-40 minutes. Carefully puree soup in blender or with hand blender in pot until smooth. Salt and pepper to taste. Add nutmeg and stir, then remove from heat. Pour cream into bowl, slowly adding 2 cups of hot soup to warm cream. Stir this mixture back into soup pot. Add spinach just before serving and garnish with thyme.
This is a soup loved by all in my family. My granddaughter likes shredded cheese sprinkled on top of hers.