Time for a Nice Bowl of Cream of Spinach Soup

Though I love soups, I haven't had a bowl of any kind since last winter. In Florida, it's just too hot for soup for me and I don't like cold soups at all. But this time of the year is when it's great for a bowl of comfort food cause the temps are like in 30s at night and gets up to 70ish during the day. This is actually my favorite time of the year. I love this not too hot not too cold weather, and I try to enjoy it as long as possible as it'll be over before I know it.

Ingredients:
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
Kosher 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.