Recipe by LADLEGUY
"A lovely light soup to serve as a wonderful starter on a winter-day."
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1 1/2 quarts
potatoes, peeled and halved
ground nutmeg to taste
salt and pepper to taste
This is an excellent soup, surprisingly satisfying considering how healthy it is!
The flavors were good - don't overdo the nutmeg. I think I overblended it - I would have probably liked it better if it were chunkier.
This tasted more like baby food. I tried to give it to my kids and only one would eat a little of it. This is something I will not make again. Sorry.
This was very yummy!! I used the better than bouillion instead of the cube and mixed in enough for 2 1/2 quarts of water. I cooked everything in that and blended with an immersion blender for ease. DH loved it and raved about how good it was. Oh, I also added some bacon as it was our main course for dinner. Will be making this one again for sure!!!!!
A very nice, light soup. We enjoyed it for breakfast. I made a few changes due to necessity: used some half and half instead of milk; used kale instead of spinach, did not use boullion, added 1/2 tsp nutmeg and 1 1/2 tsp cardamom, 3 strips of bacon.
This soup was so yummy! Definitely not for kids, due to the flavor combination, but really excellent. I didn't bother with the blender, so i had whole chunks of potato and pieces of spinach. It was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach, Potato, and Nutmeg Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 26
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