Spinach Soup

I first got this recipe almost a year ago from my friend Kaitie. It was the first course at a dinner party that I still drool to remember, and I think that she ended up giving this recipe to every single person in attendance. Because it was THAT good.

I've changed a very few things, mostly substituting ingredients I don't keep in the house with ingredients that I do, and omitting the final cup of sour cream (even though it makes it better) because Josh wont eat the stuff (so add it if you like). The funny thing is, when Kaitie served it, he couldn't even taste the sour cream. But as soon as he KNEW there was sour cream in there, it was all over for me to try to repeat it. I dont really blame him. My husband is notoriously not-picky and I have had much the same reaction myself. I once ate, in fact, a full 3 helpings of a jello salad his mom made before I found out there was cottage cheese in it, and then I nearly threw up and couldnt eat the last bite that was on my plate. Too bad I found out because I was really enyoing it, lol. The human mind is a funny thing.

Anyways, with out any further ado...Spinach Soup.
Saute chopped onion and garlic in half a stick of butter. As you can see, I used green onion but only because it was what was in the house, white would work just fine as well.

Next add a box of chicken broth and around 3 chopped potatoes and let it simmer until the potatoes are soft. Then add a pound of spinach a bit at a time until it is all tender.

Pour the soup into a blender (probably best to let it cool a bit and do this in batches so you dont burn yourself) and puree until smooth. Return it to the saucepan and over low heat add 2 cups of milk (or 1 cup milk and 1 cup cream...or 2 cups half and half...lol, you get the idea) and plenty of salt and pepper.

Enjoy!