Potato, Tomato, Spinach Soup

Recipe courtesy of Rachael Ray

I have my daughters new mother-in-law to thank for turning me on to this delicious soup.  This currently is my favorite soup.  No fancy ingredients and it is done in about 30 minutes.  It is thickened by the potatoes, not flour or cream.  Lots of good stuff in this one and it tastes so good.  I use turkey broth because I have some canned,  although the recipe calls for chicken broth.  I am tempted to use beef broth the next time I make it.

What you need:

3 cloves crushed or finely chopped garlic
1 large onion, chopped
2 tablespoons olive oil
2 quarts chicken broth
3 pounds all purpose potatoes, peeled and thinly sliced
1 pound fresh triple washed spinach, stems picked and coarsely chopped
1/4 teaspoon nutmeg, grated or ground
salt and pepper
1 (28-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
1/2 cup grated Parmesan cheese for topping

In a deep pot, saute 3 cloves of garlic and 1 large chopped onion in 2 tablespoons olive oil.  Add broth and bring to a boil.

As the mixture is coming to a boil, slice the 3 pounds of peeled potatoes.  Using a mandelin is extremely helpful.  Add the potatoes to the broth and cook for 20 minutes.  The potatoes will break up and thicken the broth as it cooks.

Coarsely slice up the spinach and add to the broth in bunches until it is all added.  Add the 1/4 teaspoon of nutmeg and salt and pepper.

Stir in tomatoes and heat through, 1 or 2 minutes.  After you serve up the soup in bowls, top with cheese.