Difficulty: Easy
Servings: 4 to 6
Nutrition per Serving (1 of 6): Calories 245, Total Fat 15 g, Saturated Fat 5 g, Carbohydrates 21 g, Dietary Fiber 4 g, Sugar 7 g, Protein 8 g, Cholesterol 25 mg, Sodium 605 mg
Total Time: 1 hr
Active Time: 1 hr

Ingredients

2 tablespoons olive oil
1 cup chopped shallot
1 cup peeled and chopped potato
3 to 4 fresh thyme sprigs
1 medium garlic clove, minced
Pinch of grated nutmeg
Kosher salt and freshly cracked black pepper
3 1/2 cups chicken broth
1 1/2 cups fresh or thawed frozen peas
1 1/2 cups packed chopped spinach or baby spinach
1/4 to 1/2 cup heavy cream
Toasted walnuts, for garnish

Directions

Heat olive oil in a medium saucepan over medium heat. Add shallot and saut until softened, 3 to 5 minutes. Stir in potato, thyme, garlic, nutmeg, 1/2 teaspoon salt, and pepper. Cook 2 to 3 minutes until potatoes are coated. Add chicken broth and bring to a simmer.
Simmer until potatoes are tender, about 15 minutes. Add peas and spinach; cook 5 more minutes. Remove from heat, discard thyme, and cool 5 minutes. Blend smooth with an immersion blender or in batches in a blender (fill no more than halfway).
Stir in heavy cream; reheat if needed. Adjust with water, salt, or pepper for perfect consistency.
Ladle into bowls, top with toasted walnuts, and serve warm for cozy comfort.

Blending Tip: Cool hot soup 5 minutes. Fill blender halfway, cover with lid vented slightly, and drape a kitchen towel overtop. Pulse to silky smoothness.