heat oil in a large saucepan over medium heat. Add onion; sauté until tender. Add broth, salt, pepper and potatoes. Cover and bring to boil over high heat; reduce heat and simmer until potatoes are tender.
Add spinach, cover and cook until spinach wilts. Place soup in the blender and add sour cream and blend until smooth. Serve with a dollop of additional sour cream.
Originally Submitted
12/4/2011
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