5 tbsp. butter
3 lg. onions, sliced
2 lg. potatoes
10 1/2 oz. chicken broth
2 1/2 c. milk
Salt and pepper
Tarragon
Sm. bay leaf
10 oz. pkg. chopped spinach (frozen)
2 tbsp. soy sauce
1/4 tsp. curry powder
1 c. heavy cream

Melt butter - saute onions - add potatoes, broth, milk, salt and pepper, bay leaf and tarragon. Simmer covered, until potatoes are tender. Add spinach and continue to simmer until fully defrosted. Whirl mixture in blender, add soy sauce and curry. Serve hot or cold, stir in cream before serving. Serves 8.