Spinach, Potato, and Nutmeg Soup Recipe - Allrecipes.com
Spinach, Potato, and Nutmeg Soup Recipe
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Spinach, Potato, and Nutmeg Soup

Recipe by  

"A lovely light soup to serve as a wonderful starter on a winter-day."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Heat the oil in a skillet over medium heat. Cook and stir the onion until tender.
  2. In a saucepan, bring the water to a boil. Reduce heat to low, and dissolve the bouillon cube in the water.
  3. In a blender or food processor, blend the onion, spinach, potatoes, nutmeg, and about 2 cups of the bouillon until thick and smooth.
  4. Blend the potato mixture into the saucepan with the remaining bouillon. Bring to a boil, reduce heat, and simmer 20 minutes. Stir in the milk, and continue cooking 10 minutes. Season with salt, pepper, and more nutmeg to taste. Thus the soup is complete.
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Reviews More Reviews

Most Helpful Positive Review
Mar 04, 2006

This is an excellent soup, surprisingly satisfying considering how healthy it is!

Most Helpful Critical Review
Oct 15, 2007

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.

Jul 05, 2006

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.

Jul 13, 2009

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!!!!!

Nov 11, 2010

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!

Feb 13, 2012

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.


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  • Calories
  • 130 kcal
  • 6%
  • Carbohydrates
  • 23.1 g
  • 7%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 2.9 g
  • 5%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 287 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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