articlesforchristians

Serves 8

• 2 tablespoons butter
• 1 leek, chopped, or 6 to 8 green onions, cut in 1-inch pieces
• 1 clove garlic, cut in half
• 1 can (13-3/4 ounce) chicken broth
• 2 packages (10-ozs. each) fresh spinach, cleaned
• 1 medium potato, shredded
• 3 cups milk
• 1 teaspoon salt
• 1/8 teaspoon nutmeg
• Pepper
• Sour cream (optional)

Directions:

1. In a 5-quart Dutch oven, melt butter over medium heat; sauté leck and garlic until tender, but not browned.
2. Add 1/2 cup of chicken broth, spinach and potato.
3. Simmer, covered, over medium heat, stirring occasionally, about 15 minutes.
4. In bowl of food processor, place chopping blade; add spinach mixture.
5. Process just until blended.
6. Carefully return spinach mixture to Dutch oven.
7. Add remaining chicken broth, milk, salt and nutmeg; stir until blended.
8. Cook, covered, over medium heat for 15 minutes or until hot.
9. Season with salt and pepper as desired.
10. Garnish with dollop of sour cream.