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Melt 2 tablespoons butter in a large pot. Add 3 peeled and cubed potatoes, 2 cups fresh spinach or other greens or 1 or 2 cubed zucchini. Cook for about 3 minutes, stirring, until softened. Add 4 cups stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes. Purée, then let cool. Stir in 1/2 cup or more cream before serving. Garnish- Olive oil.
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