St Patrick's Day Soup With Shamrock Croutons

• 2 ounces butter
• 2 onions, chopped
• 1 14 lbs potatoes, peeled and chopped
• 3 12 cups vegetable broth or 3 12 cups chicken broth
• 8 12 ounces spinach or 8 12 ounces sorrel, shredded
• salt and pepper
• 2 slices thick wholemeal bread
• olive oil or melted butter, to brush on
• 3 12 ounces sharp cheddar cheese, grated

1. Melt the butter in a saucepan, add the onion and potato and cook gently, covered for about 10 mins, stirring occasionally.
2. Add salt, pepper and broth and bring to the boil.
3. Simmer uncovered for about 5 mins until the potatoes are tender.
4. Add the spinach or sorrel leaves and cook for 5 mins more.
5. Liquidize the soup until smooth.
6. For the croutons: Cut shapes from the bread using a knife or a shamrock cutter and brush lightly with olive oil or butter.
7. Broil on one side then turn over and sprinkle with the grated cheese and broil until cheese is melted.
8. Place on top of the hot soup.

butter, onions, potatoes, vegetable broth, sorrel, salt, wholemeal bread, olive oil, cheddar cheese

Taken from www.food.com/recipe/st-patricks-day-soup-with-shamrock-croutons-413316 (may not work)