Ingredients

• 1 3/4 pounds spinach, stemmed and washed well
• 2 pounds potatoes, peeled, halved lengthwise, and cut across into slices
• 12 medium carrots, peeled and sliced
• 2 medium onions, cut into chunks
• 10 cups basic chicken stock, or commercial low sodium chicken broth
• 3 cloves garlic, smashed and peeled
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 3 tablespoons unsalted butter

Instructions

1. In a tall stockpot, bring all the ingredients except the salt, pepper, and butter to a boil. Lower the heat and simmer for 30 minutes, or until each vegetable is easily pierced by the point of a knife. Pass soup through the medium disc of a food mill. Or skim the vegetables out of the liquid, pulse to a coarse puree in a food processor, and recombine the vegetables with the liquid. Season with salt and pepper. The soup can be refrigerated at this point for up to 4 days or frozen for up to 2 months. Bring the soup to a simmer. Stir in the butter just before serving.;