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1/2 lb. fresh spinach, stems removed
6 tbsp. butter
1 c. chopped onion
4 med. potatoes, peeled & quartered, about 3 c.)
2 c. chicken stock
2 c. water
Salt & freshly ground black pepper
1 c. heavy cream

Rinse the spinach and shred it with a knife. Heat 4 tablespoons of the butter in a large saucepan and cook the onion until wilted. Add the spinach, potatoes, stock and water and cook until the potatoes are tender, about 25 minutes.

Put the soup through a sieve or place in blender until smooth. If using a blender, do small quantities because steam from the hot liquid can force the lid off the blender.

Salt and pepper to taste. Stir in cream. Bring to a boil. Remove from heat and swirl in remaining butter. Serve immediately.

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 Rating: 4.8 / 5 - Reviews: 5
Jun 6, 4:27 PM
Zeta (Argentina) says:
Jan 12, 6:13 PM
Jason Brewer (Indiana) says:
Jan 23, 1:39 PM
Theresa Fall (Oregon) says:
Feb 14, 7:01 PM
Southernmapart (South Carolina) says:
Feb 7, 12:43 PM
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