1 lg. onion
2 tbsp. butter
6 lg. potatoes
6 c. chicken stock
1 1/2 lb. fresh spinach
1/4 tsp. nutmeg
Salt and pepper
1 c. light cream

Mince the onion and saute in butter until onion is translucent. Peel the potatoes. Slice and simmer in chicken stock until mushy. Add sauteed onion.

With a sturdy wire whisk, break up the potatoes. Wash and chop the spinach and stir it into the soup. Season the soup with nutmeg and salt and pepper to taste. Let the soup continue to cook over low heat or in a double boiler until the spinach has wilted.

Just before serving, stir in 1 cup of light cream.