5 to 6 tbsp. butter
3 lg. onions, finely sliced
2 lg. boiling potatoes, sliced
10 1/2 oz. canned chicken broth
2 1/2 c. milk
Salt to taste
1 sm. bay leaf, whole
2 sm. sprigs terragon OR
1/2 tsp. dried tarragon
1 (10 oz.) pkg. frozen chopped spinach, barely cooked
1/4 tsp. soy sauce
1/4 tsp. curry powder
1 c. heavy cream or evaporated skim milk, undiluted
Chopped fresh mint or green onion for garnish

Saute onion in butter. Add following ingredients up to and including terragon in heavy saucepan. Simmer until the potatoes are tender. Add frozen spinach, breaking up and barely cooking or cook in a microwave and add. Blend in a blender, but not to mechanical smoothness. Rinse out pot. Return soup to pot. Taste for salt after adding soy and curry. Curry should be barely detectable. Taste when cold and readjust if serving cold. Stir in cream (evaporated milk) just before serving. 6 to 8 servings. May be frozen without cream.