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!!!!!
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!
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.
* 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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