Spinach Vichyssoise

This has to be one of my favourite soups! It is thick and has a delicious flavour.

 Ingredients:

1 1/2 Tbs. butter

2 1/2 cups chopped onions or leeks (I recommend using leeks)

3 cups peeled and chopped Russet potatoes

6 cups milk

4 cups washed and de-stemmed spinach, firmly packed

1 large pinch of ground nutmeg

1 tsp. salt, to taste

1/2 tsp. fresh ground black pepper

~ Melt the butter in a large Dutch oven. Add the onions/leeks and cook until they have softened. Add the potatoes and milk. Bring to a simmer over high heat, and then turn down to low heat and simmer until potatoes are cooked, about 20-30 minutes. Add the spinach, and cook for another 5 minutes. 

Put the soup in a blender or food processor and puree. 

Serve warm or chilled. Optional: serve with a dollop of sour scream on top.