4 c. chicken broth
6 oz. spinach, trimmed and chopped
3 c. potatoes, cubed
Pepper to taste
3 med. onions, chopped
2 tbsp. Molly McButter

Bring broth, leeks and spinach to a simmer. Cover and cook 5 minutes. Add potatoes and cook, covered 20 minutes or until potatoes are tender. Puree half the mixture; return to sauce pan. Stir in Molly McButter and pepper. Serve hot or cold. Serves 6.