INGREDIENTS

  • 5 ounces frozen spinach
  • 1 large baking potato , peeled and thinly sliced (about 8 oz)
  • 4scallions, coarsely chopped
  • 2 garlic cloves , minced
  • 2 cups chicken broth
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1 teaspoon butter
  • 2 tablespoons parmesan cheese , grated

DIRECTIONS

  1. In a large saucepan, combine spinach, potato, scallions, garlic, diluted broth, pepper, and salt.
  2. Cover and bring to a boil over high heat. Then reduce heat to medium-low, and simmer until potato is tender, about 15 minutes.
  3. Transfer solids to a food processor or blender, and process to a smooth puree.
  4. Return puree to saucepan. Stir in milk and butter, and warm soup over medium heat, stirring frequently.
  5. Ladle soup into bowls and sprinkle with Parmesan.