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Heat oil in large saucepan or Dutch oven. Sauté garlic, onion, celery and potato for 5 minutes.
Add chicken broth and fat-free milk. Bring to a boil, cover and simmer for 10 minutes.
Stir in half the spinach, cover and simmer for 10 more minutes.
Cool slightly, then transfer soup to a blender, working in two batches if necessary.
Add remaining spinach and blend (if working in two batches, use half the remaining spinach with each batch). Blend until smooth.
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