4 tbsp. butter
1/2 c. chopped onion
2 c. chopped, raw potatoes (can leave skins on)
1 1/4 c. water
1 1/2 tsp. salt
1/8 tsp. pepper
1 (10 oz.) pkg. frozen, chopped spinach
3 c. milk

Melt butter in large saucepan. Saute onion until golden. Add potatoes, water, salt, and pepper. Cover. Simmer, stirring occasionally, for 40 minutes or until potatoes are tender. Cook spinach according to package directions. Drain. Add to soup and puree all in blender. Return to pan. Stir in milk and bring to a simmer. Serves 4-6.