Potato, Spinach, and Tomato Soup

from Rachel Ray

3 cloves finely chopped garlic
1 large onion, chopped
2 T. EV olive oil
2 quarts chicken broth
3 lbs potatoes, peeled and thinly sliced
1 lb fresh triple washed spinach, stems picked and coarsely chopped
1/4 t. nutmeg
salt and pepper
1 (28 oz) can chunky-style crushed tomatoes or diced tomatoes in puree
1/2 c. grated Parm-Regg or Romano cheese

In a deep pot, saute garlic and onion in oil for 2 or 3 minutes.  Add broth and bring liquid to boil.  As you slice potatoes, add them carefully to the broth.  Cook potatoes 20 minutes, stirring occasionally.  The potatoes will begin to break up and thicken broth as the soup cooks.  Stir in spinach in bunches as it wilts into soup.  Season soup with nutmeg, salt and pepper, to taste.  Stir in tomatoes, and heat through, 1 or 2 minutes.  Remove pot from the stove to a trivet.  Stir grated cheese into soup and serve.