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Cream of Spinach Soup

1/2 lb. fresh spinach, stems removed
6 tbsp. butter
1 c. chopped onion
4 med. potatoes, peeled & quartered, about 3 c.)
2 c. chicken stock
2 c. water
Salt & freshly ground black pepper
1 c. heavy cream

Rinse the spinach and shred it with a knife. Heat 4 tablespoons of the butter in a large saucepan and cook the onion until wilted. Add the spinach, potatoes, stock and water and cook until the potatoes are tender, about 25 minutes. Put the soup through a sieve or place in blender until smooth. If using a blender, do small quantities because steam from the hot liquid can force the lid off the blender. Salt and pepper to taste. Stir in cream. Bring to a boil. Remove from heat and swirl in remaining butter. Serve immediately.

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