Spinach and Potato soup

We have had a completely white weekend. 3-5 inches of snow for Raleigh means a grinding halt to life as you know it and also a raid on the milk and bread racks of grocery stores. In the news frenzy preceding this snow storm, I particularly liked the advice of this one radio host who insisted on Friday evening that we make sure we are at a place we want to be for the rest of the weekend. My question is as opposed to?

Anyways I do like the snow. Atleast watching it from the warm insides of our house. Having grown up in Mumbai where winters bring in "cool" temperatures of 70F, being out in the snow is not one of my favorite things. And even though our house always maintains Mumbai-esque temperatures, the outside freeze inspired me to cook up a warming soup.

This one was quite easy to put together with spinach and potatoes being the star ingredients. Topped off with a little bit of parmesan it warmed us enough to endure the snowy outsides for the rest of the weekend.

Ingredients:

1 pack of frozen spinach/1 pound of fresh spinach

2 medium sized Yukon Gold or any white potatoes, peeled and diced

1 tablespoon butter

1/2 onion, chopped

1 large clove of garlic, minced

4 cups water/vegetable stock

1/4 cup milk (optional)

salt and pepper to taste

shaved parmesan to top

- Heat butter in a heavy bottom pan.

- Add the onions and garlic and saute till the onions are soft.

- Add the diced potatoes along with some salt and mix well.

- Add the water and bring to a boil. Cook covered till the potatoes are cooked.

- Add spinach and cook for another 2-3 minutes.

- Blend to a smooth puree and return to heat.

- Check for seasonings and add more salt/pepper.

- Add milk if using and keep on heat for a couple of more minutes.

- Serve hot, topped with some parmesan. Stay warm!

Makes 4 side servings.