This is so good! I really thought I would get resistance from the kids on this one, but they LOVED it!
I started off with this recipe, but modified it as I went along.
This is fantastic with any greens!! Turnip Greens, Kale, Mustard Greens, Radish Greens.....even Dandelion greens!!! Mix and match if you like!
1 medium onion, diced
1 clove garlic, minced
2 TB olive oil
2 medium potatoes, peeled and quartered
3 cups chicken or vegetable broth
1 chicken or vegetable bullion cube
3 packed cups baby spinach leaves
2 cups milk
1/2 tsp nutmeg
1/4 tsp red pepper flakes
salt and pepper to taste
1 cup sour cream(we prefer Daisy , for its simple ingredient list)
In a large pot heat olive oil over medium heat, add onion and garlic and cook until soft and fragrant.
Add potatoes, broth and bullion cubes. Bring to a boil, then reduce heat and cover. Simmer 30 minutes until the potatoes are very soft.
Add spinach and simmer 10 minutes longer until the spinach is soft as well.
With a handheld immersion blender (or in a regular blender or food processor, but you may have to work in batches) puree the soup until it is very smooth.
Add in 1 1/2 cups milk and seasonings.
Mix remaining 1/2 cup milk with the sour cream, whisking until smooth then add to soup.
Bring the soup just to a simmer and whisk in the sour cream mixture, heat through and serve.
Garnish with some chives and a sprinkling of nutmeg if you like!
It is fantastic served hot or cold!