2 tbsp. butter
1/2 c. green onions, diced
2 c. cucumbers, diced
1 c. leaf spinach, chopped
1/2 c. peeled & diced potato
2 c. chicken broth
1 c. light or heavy cream
Salt & pepper to taste

Saute chopped green onions about 5 minutes. Be sure not to brown butter or onions. Add cucumber, spinach, potato, broth, salt and pepper; bring to a boil. Reduce heat to low and cook for 15 minutes or until vegetables are tender. Cool slightly. Puree in blender, adding 1 1/2 cups at a time. Put in large bowl and stir in cream. Cover and chill thoroughly for several hours or overnight. 4 to 6 servings.