Combine potatoes, leek, butter and water in large saucepan. Bring to boil. Cover and simmer about 30 minutes, or until vegetables are very tender. Add spinach and continue cooking just until spinach is wilted. Add milk.
Put spinach mixture in blender, a little at a time, and blend until not quite smooth. Pour into soup pot with cream and stock. Season with salt, nutmeg, and pepper. Heat to serving temperature, or chill to serve cold. Serve garnished with sour cream.
Awesome...leave it a little chunky...I prefer it warm, but the flavor is excellent either way.
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 82 (54%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 27.6mg||8 %|
|Sodium 319.7mg||11 %|
|Potassium 504.7mg||13 %|
|Total Carbohydrate 12.9g||4 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 11.3g|
|Protein 5.6g||8 %|
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Calories per serving: 152
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