Spinach and Potato Soup

• 4 medium potatoes, peeled and cubed
• 100 g frozen spinach
• 2 liters chicken stock
• 14-12 cup sour cream

1. Place potatoes in chicken stock and boil until nearly cooked.
2. Add spinach and cook for a further 5 minutes.
3. Cool mixture slightly, then puree in blender until smooth.
4. Return to saucepan.
5. At this stage you can add more stock or even just water if it is too thick.
6. Reheat and add sour cream, mix well.
7. Add salt and pepper to taste.
8. Serve hot with crusty bread.

potatoes, frozen spinach, liters chicken, sour cream

Taken from www.food.com/recipe/spinach-and-potato-soup-298669 (may not work)