2 slices bacon
2 tbsp. bacon fat or butter
1 med. onion, sliced thin
1 clove garlic, minced
2 c. potatoes, sliced
1 1/2 c. broth or chicken bouillon
1 c. cooked or frozen spinach or 2 big handfuls fresh shredded spinach
2 c. hot milk or 1 c. each cream & milk
2 tbsp. butter
2 tbsp. flour

Fry bacon until crisp. Remove and drain. Reserve 2 tablespoons bacon drippings in pan and add onion and garlic. Let sizzle gently, but not brown. Add potatoes and boiling broth. Cover and let simmer until vegetables are soft. Add spinach and simmer 5 minutes.

In blender puree or press through a colander. Simmer again.

In separate saucepan melt 2 tablespoons butter. Blend in flour and stir until golden. Add hot milk and stir constantly until thick. Mix with vegetable puree. Serve hot with crumbled bacon or garlic flavored croutons.