spinach vegetable soup

Spinach Vegetable Soup

• 1-2 cans chicken broth
• 2 carrots, sliced
• 4 potatoes, peeled and diced
• 10 oz. frozen, chopped spinach (cut into squares)
• 1/2 t. nutmeg
• salt and pepper to taste
• 1 cup cream 

Combine 2 cans broth, carrots, potatoes, spinach and spices in a stock pot.  Bring to a boil; reduce heat and simmer until vegetables are tender.  Add milk and cook on low until heated through.  Serve immediately.