Serves: 6 • Prep time: 10 min • Cook time: 20 min
- 6 Tbsp. butter or Smart Balance or olive oil
- 6 small all-purpose potatoes, peeled and diced
- 1 or 2 finely chopped onion (do your kids like onion?)
- 3 cloves garlic, chopped
- 3 can (14.5 oz.) broth
- 12 cups baby spinach leaves or 3 or 4 pkgs frozen spinach
- 3 cans evaporated milk or plain soymilk (optional)
Melt butter in 4-quart saucepan over medium-high heat and cook onion, stirring occasionally, 10 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Add potatoes and broth and bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes or until potatoes are tender. Stir in spinach and cook 5 minutes or until wilted. Process soup with a submersible blender just until smooth. Return to saucepan (add milk) and heat through. Season, if desired, with freshly ground black pepper.
