Ingredients:
2 lbs boiling potatoes
2 lbs fresh spinach leaves, stems removed
1/2 cup butter
16 cups water
salt and pepper
Directions:
Boil 16 cups water with 2 teaspoon salt.
Cut potatoes in half and then into 1/2 inch thick slices and cook in pot for 20 minutes Add spinach and cook about 10 minutes (if spinach starts to lose its color, it is overcooked) In batches, puree soup in a food processor, leaving out 4-6 cups of the liquid Process until smooth, adding butter as needed.
Put the puree back in the pot and add liquid until the soup reaches desired consistency.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.