4 c. chicken broth
3 medium onions, chopped
6 oz. spinach, trimmed and chopped
1 tbsp. butter
3 c. potatoes, cubed
Pepper to taste

Add onions and spinach to broth. Bring to a boil. Cover and cook 5 minutes. Add potatoes and cook, covered, for about 20 minutes (or until the potatoes are tender). Puree half the mixture. Return to the saucepan. Stir in butter and pepper. Serve hot or cold.