Spinach And Mint Soup

• 1/2 cup extra-virgin olive oil, divided
• 1 1/2 cups chopped onion
• 1 (9- to 10-ounce) russet potato, peeled, thinly sliced
• 2 large garlic cloves, peeled
• 4 1/2 cups (or more) low-salt chicken broth
• 3 green onions, chopped
• 2 (10-ounce) packages frozen chopped spinach, thawed, drained very well
• 1 cup chopped fresh mint, divided
• 1/3 cup chopped fresh cilantro
• 2 teaspoons Hungarian sweet paprika

1. Heat 1/4 cup oil in large saucepan over medium heat. Add onion; saute until tender, about 8 minutes. Add potato and garlic; saute 5 minutes. Add 4 1/2 cups broth and green onions; bring to boil. Cover and simmer until potato is tender, about 15 minutes. Add spinach, 3/4 cup mint, and cilantro. Simmer soup 1 minute.
2. Puree soup in blender in batches; return to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. DO AHEAD
3. Heat remaining 1/4 cup oil in small skillet over low heat. Mix in paprika; cook 1 minute. Ladle soup into bowls. Drizzle with paprika oil; garnish with 1/4 cup mint.

extravirgin olive oil, onion, russet potato, garlic, chicken broth, green onions, fresh mint, fresh cilantro, sweet paprika

Taken from www.epicurious.com/recipes/food/views/spinach-and-mint-soup-237893 (may not work)