4 to 6 servings

20 oz. spinach, chopped. This can either be fresh spinach or frozen chopped spinach
1 lg. white onion, diced
1 lg. potato, peeled and cubed
2 cloves garlic, minced
1-2 Tbsp. horseradish
3 cups chicken stock or vegetable broth
2 cups milk
2 cups water
2-3 Tbsp. roux
1 tsp. black pepper
salt to taste

To make cooking time a little faster use a sauce pan and a soup pot.

Reserving one cup of water, combine all the liquids to the soup pot and stir in the roux on medium heat.

While the stock is beginning to warm in the soup pot add the reserved cup of water to the sauce pan and turn to medium high. Add the potatoes, onions, garlic and black pepper first. Once the potato cubes are soft add the chopped spinach, reduce heat to medium, and cover. When the spinach is wilted add horseradish and stir ingredients. The same process applies to frozen spinach.

For a finer spinach soup remove ingredients from the sauce pan and puree in a food processor and add to soup pot. However, this soup is great if you like a little texture or don't have a food processor available. Either method works well for the potatoes will dissolve to make the soup thick. Hence, one doesn't use as much roux.

Continue to stir the soup and set heat to simmer to prevent any of the starches from the potatoes or the roux from settling and sticking to the bottom.