Creamy of Spinach Soup

• 2 -3 lbs fresh spinach
• 4 tablespoons butter (I used a combination of olive oil and butter)
• 1 cup finely chopped yellow onion
• 1 -2 garlic clove, peeled and finely minced (my addition)
• 6 cups chicken broth
• 2 cups yukon gold potatoes (peeled or unpeeled)
• 1 cup half-and-half (I used mostly half and half and some heavy cream)
• 1 cup shredded jarlsberg cheese
• 12 teaspoon salt
• 14 teaspoon white pepper
• shredded jarlsberg cheese
• freshly ground nutmeg (my addition)

1. Trim spinach, then stack the leaves together and slice into slender strips.
2. I used a food processor and on the PULSE setting shredded the spinach.
3. In a large skillet, melt the butter and saute the onions and garlic until soft and golden.
4. Add the spinach and continue to saute until the leaves have wilted, about 1 minute; set aside.
5. In a large pot, heat the broth to boiling, along with the potatoes, reduce the heat, cover and simmer until the potatoes are very soft, about 20 minutes.
6. Scrape the spinach mixture into the pot to combine.
7. Using a hand-held blender or your food processor, blend the mixture to cream the potatoes and spinach, but dont over-process; you want bits of spinach and potato to remain as a part of the soups texture.
8. Add the half and half and gently reheat the soup, then drop the shredded cheese into the pot, a little at a time, stirring after each addition until the cheese melts.
9. Add salt and pepper to taste.
10. Garnish each serving with some shredded jarlsberg cheese and a light sprinkle of freshly grated nutmeg.

fresh spinach, butter, yellow onion, garlic, chicken broth, gold potatoes, shredded jarlsberg cheese, salt, white pepper, jarlsberg cheese, freshly ground nutmeg

Taken from www.food.com/recipe/creamy-of-spinach-soup-496261 (may not work)