1/2 lb. fresh spinach, stems removed
6 tbsp. butter, divided
1 cup chopped onion
4 medium potatoes, peeled & quartered (about 3 cups)
2 cups chicken stock (Swanson)
2 cups water
salt and freshly ground black pepper
1 cup heavy cream

Rinse spinach and shred with a knife. Heat 4 tablespoons butter in a large saucepan and cook chopped onion until wilted. Add 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.

Note: If using a blender, do small quantities because steam from the hot liquid can force the lid off the blender.

Season with salt and pepper, to taste. Stir in cream. Bring to a boil. Remove from heat and swirl in remaining butter.

Serve immediately.

Submitted by: Nagla Mikail