2 tsp butter 2 cups onion, chopped (big chunks work great!) more onion = more flavoer! 2 cups frozen southern style hash browns, thawed or dehydrated potatoes (re-hydrated), or baked potatoes out of the skin...basically any form of potato will work. 1 1/2 cup water 1/4 tsp salt 1/8 tsp pepper 2 cups chicken broth 1 package spinach thawed & drained or fresh 1 cup mozarella cheese grated 3/4 cup milk Melt butter in a large saucepan over medium -high heat. Add onions, saute for 4 minutes, Add potatoes and next 5 ingredients. Bring to a boil, reduce heat and simmer 5 minutes, stirring occasionally. Place half of potato mixture in a food processor/blender and process until smooth. Pour pureed potato mixture into a large bowl. Repeat procedure with remaining potato mixture. Return pureed potatoes to pan, stir in milk and cheese. Cook 1 -2 minutes. Serve hot & top with mozarella cheese. My husband likes to add 1-2 potatoes peeled & boiled after the soup in finished. He likes the potatoes chunks. This soup feeds my family of 4 nicely. Even MY picky kids love it!
