Chalet Soup

1. 1

   Melt the butter in a large dutch casserole and saute the diced vegetables until soft but not colored over medium heat, about 5 minutes. Add the leeks and cook until beginning to soften, about 2 minutes. Add the water and salt, raise the heat, then add the diced potatoes and macaroni. Simmer gently until the potatoes and macaroni are tender, stirring occasionally to keep the macaroni from sticking. Add the spinach and cook until it wilts, then add the milk and half and half and heat through. Add nutmeg and more salt if necessary, to taste. Top each serving with a sprinkle of chives. Serve with cheese and croutons to add at the table.

* Per serving · 4 servings · Values may vary.

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