1 (10 oz.) pkg. frozen chopped spinach, thawed and drained

Squeeze spinach to remove all excess moisture.

3 tbsp. butter
21 oz. chicken broth or stock
1 c. half and half cream
2 tbsp. fresh lemon juice
Salt
1 1/2 c. chopped green onions
1/2 c. sour cream
2 (10 1/2 oz.) cans cream of potato soup
1/4 tsp. pepper
Lemon slices

Melt butter in Dutch oven over low heat. Add onions and saute over medium heat until tender. Add spinach slowly. Add remaining ingredients; stir until heated and well combined. Chill. Serve chilled with a lemon slice on top.

Serves 8-10.