I was inspired by the baby spinach and crouton soup recipe in Gourmet Today – but this is the quick & cheap version:
3 russet potatoes, cubed
1 10oz pkg frozen spinach
1/2 onion, diced
1 tsp each butter and olive oil
1 cup milk
2 tbsps chicken base
Place potatoes in a couple cups of water and simmer. Place spinach on top of potatoes and let it steam while potatoes are cooking. Meanwhile, sautee onion in 1 tsp butter, 1 tsp olive oil until brown and translucent.
Blend onion, cooked potatoes, spinach, milk, and chicken base (or vegetable stock if you want to go vegetarian). Add water until soup is desired thickness. Serve with bacon bits, cheese, yogurt, or crackers.