Ingredients

serves 4

　　2 tablespoons unsalted butter

　　1 onion, cut into 1/2-inch pieces

　　3 garlic cloves, minced

　　1 1/2 pounds (about 5 small) Yukon Gold potatoes, peeled and cut into 1/2-inch pieces

　　1/4 cup dry sherry or white wine

　　1 quart homemade or low-sodium store-bought chicken broth

　　2 bunches (about 1 1/4 pounds) spinach, tough stems removed, leaves rinsed well and dried

　　Coarse salt and freshly ground pepper

　　

Step 1

Melt the butter in a large saucepan over medium heat. Add the onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.

　　

Step 2

Pour the sherry, broth, and 2 cups water into the pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until the potatoes are very tender, about 15 minutes.

　　

Step 3

Stir the spinach into the pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree the soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill the jar more than halfway. Return the mixture to the saucepan.) Season with salt and pepper, and serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.