Steps:
- Melt 2 tablespoons butter in a large pot
- Add 3 peeled and cubed potatoes and 2 cups fresh spinach or other greens
- Cook for about 3 minutes, stirring, until softened.
- Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes
- Purée, then let cool. Stir in 1/2 cup or more cream before serving.
- Garnish: Olive oil.
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