CREAM OF SPINACH SOUP

1 pkg. (10 oz.) frozen leaf spinach, thawed

1 cup chopped onion

¼ cup butter or margarine

3 medium potatoes, peeled and quartered (about 1 lb.)

1 can (10 ½ oz.) chicken broth

½ cups water

2 tea. chicken bouillon

2 cups half-and-half

1/8 tea. pepper

¾ cup dairy sour cream

additional sour cream, opt.

ground allspice, opt.

Squeeze spinach dry (or save liquid to substitute for the water); coarsely chop and set aside. In large saucepan over medium heat, sauté onion in butter 3 min. or until limp. Add potatoes, chicken broth, water and bouillon granules. Bring to a boil; reduce heat to low, cover, and simmer 20 to 25 min. or until potatoes are tender. Add spinach and cook 2 to 4 min. until spinach is tender. Place about 2 cups of the mixture at a time in a blender container; blend until pureed. Return to saucepan. Whisk in half-and-half and pepper. Bring to just under boiling. Whisk in sour cream.

This can be served hot or cold. Stir before serving. Garnish with additional sour cream or sprinkle with allspice, if desired.