Spinach and Potato Soup

Serves: 4

Ingredients:

20 g of butter
1 onion, chopped
250 g peeled potatoes, diced
¾ l vegetable stock
250 g spinach, washed and drained
75 ml cream

Directions:

Heat the butter in a saucepan and fry the onion till soft and translucent. Put the potatoes in the pan and stir into onion and butter. Add the broth and cook the potatoes for about 12 minutes.

Stir in the chopped spinach simultaneously with the broth and let cook. Mash potato and spinach in a blender. Stir cream into the soup and cook thoroughly.

Ladle the soup into bowls or plates, sprinkled with chives.