Spinach Soup V (Cream of)

Ingredients

2 cups chopped fresh spinach - packed - (or 1 10-oz package frozen spinach)

1 cup onion, chopped

4 tablespoons butter, unsalted

3 medium potatoes, cubed

3 ½ cups chicken stock or vegetable stock (see our stock recipes)

2 cups half-and-half

Salt and freshly ground pepper to taste

¾ cup sour cream

chopped chives for garnish (Optional)

1. In a Dutch oven over medium heat, sauté onion in butter for 3 minutes. Add potatoes and stock. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is softened.

2. Purée soup mixture in a blender or food processor. Return to Dutch oven. Stir in half-and-half, salt and pepper.

3. Over low heat, bring close to simmer. Stir in the sour cream.

This soup can be served hot or chilled. Garnish with chopped chives or a dollop of sour cream, optional.

Serves 6 to 8