Spinach Chowder

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are softened and lightly browned, about 8 minutes.

   Tip: Be patient and stir occasionally to prevent burning.

2. 2

   Add the garlic and cook for 1 minute, until fragrant.

3. 3

   Add the potatoes, chicken broth, salt, pepper, and nutmeg. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.

   Tip: Use a potato masher or fork to mash the potatoes slightly for a chunky texture.

4. 4

   Stir in the spinach and heavy cream. Bring the mixture to a simmer and cook for 2-3 minutes, or until the spinach has wilted and the sauce has thickened.

   Tip: Use an immersion blender to puree the soup for a smoother texture, or leave it chunky for a heartier soup.

5. 5

   Remove the bay leaves and stir in the feta cheese until melted and smooth.

   Tip: Adjust the seasoning as needed to balance the flavors.

6. 6

   Taste and adjust the seasoning.

7. 7

   Serve hot, garnished with additional spinach or feta cheese if desired.

   Tip: Enjoy as a main course or side dish.

8. 8

   Refrigerate or freeze for later use.

   Tip: Reheat gently over low heat before serving.