2 med. potatoes, peeled & sliced
2 med. onions, sliced
3/4 c. water
1/2 lb. fresh spinach
1 chicken bouillon cube
Salt (opt.) to taste
1/8 tsp. fresh pepper
1/8 tsp. nutmeg
1 c. heavy cream
Sour cream

In large saucepan combine all ingredients, except cream and sour cream and heat to boiling. Simmer 15 minutes.

Place vegetables and 1/2 cup of the liquid in blender, cover and puree on high. Remove cover while blender is still on and gradually add remaining liquid. Add cream, serve soup hot or chilled with a dollop of sour cream.