Adapted by Courtney from Mollie Katzen’s cookbooks
(sorry, I cannot remember which ones!)
Go ahead and use frozen spinach–it works very well here (just remember to defrost it ahead of time). Step 1 can be done up to several days ahead. Don’t substitute dried herbs for the fresh. It just won’t be the same. This soup freezes well, if stored in an airtight container.
2 medium-sized russet potatoes (about 1 pound), cut into cubes (peeling optional)
2 cups chopped onion
1 heaping tablespoon minced garlic
5 cups water
1 1/2 teaspoons salt (optional)
1 teaspoon dry mustard
2 (10-oz.) packages frozen chopped spinach, defrosted (or 2 pounds fresh spinach, cleaned and chopped)
1/2 cup minced fresh dill
A small handful fresh basil leaves (optional, if available)
Freshly ground black pepper, to taste
1. Place the potatoes, onion, garlic, water, salt, and mustard in a soup pot or Dutch oven. Bring to a boil, then cover and simmer very slowly for about 20 minutes.
2. Use a food processor or a blender to puree the soup with all its solids, adding the spinach and fresh herbs along the way.
3. Return the soup to the pot and heat slowly. Add black pepper to taste. Serve hot!