Spinach, Potato, and Tomato Soup

Here's the soup recipe that I served when Grandma and Grandpa were in town:

Ingredients

3 cloves crushed or finely chopped garlic

1 large onion, chopped

2 Tbsp extra-virgin olive oil

2 quarts chicken broth

3 lbs all purpose potatoes, peeled and cut into small chunks

1 lb fresh spinach, coarsely chopped

¼ tsp nutmeg

salt and pepper to taste

1 (28 oz) can chunky-style crushed tomatoes or diced tomatoes in puree

Instructions

In a deep pot, sautee the potatoes in olive oil until the potatoes start to brown. Add garlic and onion and suatee for an additional 3 minutes.

Add broth and bring liquid to a boil. Cook for 20 minutes, stirring occasionally.

Stir in spinach in bunches as it wilts into soup. Season with nutmeg and salt and pepper to taste. Stir in tomatoes and heat through, 1-2 minutes.

Best to serve with grated cheese and bread.