Betty, I'm a baker too! Don't do it much anymore except Christmas. My specialties are Yule Log, fudge and cookies.

Now, what can I contribute here? I see sweet potates have already been covered! I'll post my newest find. I've never prepared this for Thanksgiving but it makes a great first course for a dinner party.

Spinach Soup with Parmesan Cream

1/2 tablespoon olive oil
1/2 cup finely chopped celery
1 large onion, chopped
salt to taste
freshly ground black pepper to taste
pinch of ground nutmeg
2 small russet potates
1 bay leaf
1/4 cup chopped, fresh parsley
1 quart low-sodium chicken broth
6 cups spinach leaves, cleaned
1/4 cup freshly grated Parmesan cheese
3 tablespoons light sour cream

Heat the olive oil in a saucepan over low-medium heat. Add celery and onion, season lightly with salt, pepper and nutmeg. Cook for 10 minutes.

Peel and slice potates and add to pan. Add bay leaf, parsely and broth. Bring to a boil quickly over high heat.

Lower the heat and simmer until vegetables are completely tender (about 15 minutes).

Add spinach and remove pan from heat.

Blend the Parmesan cheese and sour cream together. Set aside.

Remove the bay leaf from soup mixture. Puree the soup in a blender or food processor. Strain and adjust the salt and pepper. (I do not strain. The soup is smooth enough and I like the texture better unstrained).

Serve the soup in bowls with a dollop of the Parmesan cream.