Mixed Vegetable Potage

• 1 3/4 pounds spinach, stemmed and washed well
• 2 pounds mashing potatoes, peeled, halved lengthwise and cut crosswise into 1/4-inch-thick slices
• 12 medium carrots, peeled and cut crosswise into 1/4-inch slices
• 2 medium onions, cut into chunks
• 10 cups garlic broth (see recipe)
• 3 cloves garlic, smashed and peeled
• Kosher salt to taste
• Freshly ground black pepper to taste
• 9 teaspoons butter (optional)

1. In a tall stockpot, bring all the ingredients, except the salt, pepper and butter, to a boil.
2. Lower the heat, and simmer for 30 minutes, or until each of the vegetables is easily pierced with the tip of a knife.
3. Pass the soup through the medium disk of a food mill, or skim the vegetables out of the liquid, and pulse them to a coarse puree in a food processor.
4. If using a food processor, recombine the vegetables and the liquid.
5. Season with salt and pepper.
6. The soup may be refrigerated for up to 3 days or frozen for up to 2 months.
7. Bring to a simmer.
8. If desired, stir a heaping 1/2 teaspoon of the butter into every portion just before serving.

spinach, mashing potatoes, carrots, onions, garlic broth, garlic, kosher salt, freshly ground black pepper, butter

Taken from cooking.nytimes.com/recipes/7840 (may not work)