Creamy Spinach Soup
|Onion||1 Large, diced|
|Butter||3 Tablespoon, melted|
|Potato||1 Medium (Cut Into Quarters)|
|Diced cooked ham||1⁄4 Cup (4 tbs)|
|Beef bouillon cubes||2|
|Ground nutmeg||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Water||1 Cup (16 tbs)|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Half and half||3 1⁄2 Cup (56 tbs)|
Saute onion in butter in a large Dutch oven.
Add next 8 ingredients.
Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until potato is tender, stirring occasionally.
Combine potato mixture and spinach in container of an electric blender; process until smooth.
Return mixture to Dutch oven; stir in half and half.
Cook over low heat, stirring constantly, until heated.