Ingredients

• 7 medium new potatoes
• Water
• 1 3/4 pounds fresh spinach or 3 (10-ounce) packages frozen chopped spinach, thawed (reserve liquid)
• 1 1/2 cups milk
• 1 cup cooking liquid from potatoes and spinach
• Sour cream or ketchup for garnish (optional)
• White bread for croutons

Instructions

1. Toast bread in a toaster. With a star-shaped cookie cutter, cut out star shapes from the toast.
2. Peel and cut each potato into 1-inch chunks. Place potatoes in a 3-quart pot and cover with water. Cook over medium-high heat until the potatoes are almost done, adding spinach (and spinach liquid if using frozen) the last 5 to 10 minutes of cooking time. Remove pan from heat and drain, reserving cooking liquid.
3. Puree in batches in a blender (make sure each batch has some spinach, potatoes, and enough milk and cooking liquid to blend). Pour batches into a large pot or bowl. When finished, mix well and add salt and pepper to taste. Add more liquid if you would like a thinner soup.
4. Serve with sour cream or ketchup swirled into the soup with a spoo