3 T. butter
1 medium onion, chopped
2 lb. russet potatoes, peeled
& cut into 1" dice
8 cups chicken stock or
reduced-sodium canned broth
3/4 cup heavy cream
1 lb. spinach, stems removed,
or 1 10 oz. pkg. frozen, defrosted
1 tsp. salt
1/2 tsp. pepper
grated Parmesan cheese
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In a medium saucepan, melt butter
over medium heat. Add onion and
cook 3 minutes, or until soft but
not brown. Add potatoes and chicken
stock. Bring to a boil, then reduce
heat to med-low, cover, and cook 25
minutes, or until potatoes begin to
fall apart. Puree soup in a food
processor or blender. Return to saucepan.
Add cream and heat through. Add spinach
and cook 4-5 minutes, or until tender
but still bright green. Season with
salt and pepper. Pass a bowl of Parmesan
cheese on the side.