Ingredients
2 cups cubed peeled potatoes (1/2-inch pieces)1-1/2 cups water1 tablespoon dried minced onion1 teaspoon chicken bouillon granules1/2 teaspoon garlic salt1 cup thinly sliced fresh or chopped frozen spinach1 cup heavy whipping cream1/4 teaspoon ground nutmeg
Preparation
In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.
