Cream of Spinach Soup

Recipe taken from simplyrecipes.com

Cream of Spinach Soup Recipe

2 cups chopped fresh spinach- packed (or 1 10-oz. package frozen spinach, thawed)
1 cup chopped onion
1/4 cup butter
3 medium potatoes, peeled and quartered (about 1 pound)
1 1/2 cups chicken broth
1 1/2 cups water
2 chicken bouillon cubes
2 cups half-and-half
1/2 tsp. salt
1/8 tsp. pepper
3/4 cup sour cream
Optional- chopped chives and/or ground allspice for garnish

In a large saucepan over medium heat, saute onion in butter for 3 minutes or until limp. Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender.

Working in batches, puree soup mixture in blender. Return to saucepan. Whisk in half-and-half, salt & pepper.

Over low heat, bring to just before simmering. Whisk in the sour cream. You may want to use an immersion blender to get the sour cream fully incorporated.

This soup can be served hot or chilled. Garnish with chopped chives, sprinkles of allspice, or a dollop of sour cream.

Yield- serves 6 to 8