Spinach and Potato Soup

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.