This is a recipe that I found and then tweaked. It is really, really good. With some nice crusty bread, mmm.
1 large peeled & chopped potato
1/2 onion, diced
2 + 4 Tbsp. butter
1 lb. bag fresh spinach, washed & stemmed
1/3 cup flour
1 tsp. curry powder – does not over power this dish
4 cups chicken or vegetable broth
1 Tbsp. lemon juice – fresh is best
1 8 oz. container of sour cream – not low fat
In a large pot, melt the 2 Tbsp. of the butter in cook the potato and onion for about 10 minutes. Add the spinach a little at at time, stirring until dark green after each time you add some. Then transfer all this to a food processor or blender – in 2 batches – & whirl it until smooth.
Using the same pan, melt the remaining 4 Tbsp. butter; stir in the flour & curry powder and cook & stir for a full 2 minutes. Slowly add the broth, and now whisk it until it is all mixed well. Stir in the mixture of spinach and lemon until its thick & bubbly – then cook for 1 more full minute.
In another pot – medium sized – place the sour cream and then add 1 cup of the hot spinach mixture- stir well. Scrape the rest of the spinach contents into the pot and heat through but do not let it boil. Serve.