Chalet Soup

• 2 Tablespoons unsalted butter
• 1/2 cup each turnips, onions and carrots, peeled and cut into small dice
• 1 leek, white and pale green thinly sliced, about 1/2 cup
• 2 yellow or gold potatoes, peeled and diced,about 8 ounces
• 1/3 cup macaroni
• 4 cups water
• 4 cups, about 4 ounces baby spinach, shredded
• 2 cups whole milk
• 1 cup half and half
• 1 teaspoon kosher salt
• Freshly ground nutmeg to taste
• 2 Tablespoons chives, minced
• Toppings
• 1/2 cup Gruyere Cheese, shredded
• 1 cup croutons

1. Melt the butter in a large dutch casserole and saute the diced vegetables until soft but not colored over medium heat, about 5 minutes. Add the leeks and cook until beginning to soften, about 2 minutes. Add the water and salt, raise the heat, then add the diced potatoes and macaroni. Simmer gently until the potatoes and macaroni are tender, stirring occasionally to keep the macaroni from sticking. Add the spinach and cook until it wilts, then add the milk and half and half and heat through. Add nutmeg and more salt if necessary, to taste. Top each serving with a sprinkle of chives. Serve with cheese and croutons to add at the table.

unsalted butter, onions, gold potatoes, macaroni, water, baby spinach, milk, kosher salt, freshly ground nutmeg, chives, toppings, gruyuere cheese, croutons

Taken from www.epicurious.com/recipes/member/views/chalet-soup-50167511 (may not work)