6 tbsp. butter
1 lg. onion
2 c. Cremora coffee creamer
4 cans chicken broth
2 to 3 good sized carrots, sliced thin
5 to 10 potatoes, diced
1 pkg. frozen chopped spinach

Cook onion in butter until soft but not browned. Add chicken broth and 2 cups dry Cremora. Blend until smooth and bring to simmer. Add carrots and potatoes, number of potatoes determines thickness of soup. Simmer, covered, 15 minutes.

Add the spinach and cook about 20 minutes more. Unlike most soups, this one does not improve with age, it is best served "fresh". A brand other than Cremora will not make as good a soup.