Recipe: Cream of Spinach Soup (with potatoes and ham, blender)

CREAM OF SPINACH SOUP

1 large onion, diced
3 tablespoons butter or margarine, melted
1 medium potato, cut into quarters
1/4 cup diced cooked ham
2 beef-flavored bouillon cubes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 clove garlic, minced
1 cup water
1 (10 oz.) pkg. frozen spinach (1 pound fresh spinach)
3 1/2 cups half-and-half
FOR SERVING:
Croutons
Grated Parmesan cheese

Saute onion in butter in a large Dutch oven. Add potato, ham, bouillon cubes, salt, pepper, nutmeg, garlic and 1 cups water. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until potato is tender, stirring occasionally.

Combine potato mixture and spinach in container of an electric blender; process until smooth.

Return potato mixture to Dutch oven; stir in half-and-half. Cook over low heat, stirring constantly, until heated.

To serve, garnish each serving with croutons, and sprinkle with cheese desired.

From: linda/tennessee