Creamed Spinach Soup

Please see my Leek and Potato Soup Base recipe. SO quick to prepare you will be amazed.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 2  cups  potato and leek soup
• 10  ounces frozen chopped spinach, thawed
• 3  cups milk
• 1⁄2 cup heavy cream
•  freshly ground nutmeg, to taste
•  salt and pepper

Directions

1. In a saucepan, combine soup base and spinach.
2. Heat just to warm, then puree until smooth, using an immersion blender or food processor.
3. Return puree to saucepan and bring to simmer for two or three minutes.
4. Stir in milk and cream.
5. Season to taste with nutmeg,salt and pepper.
6. Reheat soup to simmer, then serve.