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uberjonas
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In medium soup pot, heat up the olive oil over medium-high heat.
Sauté the onions until translucent and then add the stock and potatoes.
Bring to a simmer and turn the heat down to low.
Continue to simmer until potatoes are falling apart and fork tender.
Stir in the spinach and cook for another two minutes.
Use an immersion blender to blend until smooth.
Season to taste with salt and freshly ground pepper.
Enjoy hot or cold. Garnish with mini grilled cheese croutons if desired.