Potato, Spinach, Tomato Soup

• 3 cloves garlic, crushed or finely chopped
• 1 large onion, chopped
• 2 tablespoons olive oil
• 2 quarts chicken stock
• 3 lb all purpose potatoes, peeled and thinly sliced
• 1 lb fresh spinach, washed, stems picked, coarsely chopped
• 1/4 teaspoon nutmeg, grated or ground
• salt and pepper to taste
• 1- 28 oz can of chunky style crushed tomatoes, or diced
• 1/2 cup grated parmagiano reggiano or romano cheese

1. In a deep pot, saute the oil, garlic, onion for 2-3 minutes. Add in broth and bring to a boil.
2. Add sliced potatoes, cook for 20 minutes and stir occasionally.
3. Potatoes will begin to break up and thicken the soup.
4. Stir in spinach in bunches, when one bunch wilts add another bunch.
5. Add nutmeg, salt, and pepper to taste. Stir in the tomatoes and heat through for 2-3 minutes.
6. Remove from heat to large serving bowl and add in grated cheese. Serves 4.

garlic, onion, olive oil, chicken stock, potatoes, fresh spinach, nutmeg, salt, tomatoes, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=66383 (may not work)