Creamy Spinach and Carrot Soup

My mother-in-law made this all the time and even my 7 year old would eat it. Pretty impressive for spinach! I've changed up a few things though by adding more salt, pepper and nutmeg to taste. I also like to use 2 bags of pre-washed fresh spinach instead of frozen. And, I tried it in the crock pot last week and it was sooo simple!

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 3  tablespoons butter
• 1  cup onion, chopped
• 2  tablespoons all-purpose flour
• 1  cup half-and-half
• 10 3⁄4 ounces chicken broth
• 1  cup carrot, shredded
• 10  ounces frozen chopped spinach, thawed and drained
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
•  nutmeg

Directions

1. in 2 quart saucepan melt butter, add onions.
2. Cook over medium heat, stirring occasionally until onions are tender, 5-6 minutes.
3. Stir in flour until smooth and bubbly, 1 minute.
4. Stir in half and half and chicken broth.
5. Add remaining ingredients.
6. Continue cooking over low heat stirring occasionally until soup is heated through, 12-15 minutes.