If you are using frozen spinach, remember to defrost it several hours before you begin preparing the soup. If you are using fresh spinach, remove any tough stems or ribs and wash carefully.

Peel and dice the onion. Peel and dice the potatoes in about 1/2 inch cubes. Melt 2 tablespoons of the butter in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, until they are soft and translucent, about 6 minutes. Add diced garlic, the potatoes and the chicken or vegetable broth. Bring to a boil and then reduce heat so the soup is at a simmer. Cook for 20 minutes or until the potatoes are quite tender.

Add the spinach and cook 5 more minutes. Use an immersion blender or a regular blender to puree the soup, then return the soup to the saucepan on medium heat. (When using regular blender be sure to work in batches as to never fill it more than half way and have your hand firmly on the lid before you blend.)

Stir in the half and half or cream and season to taste with salt and pepper. Heat through and serve hot.

While finishing soup, heat a skillet over medium heat, add the remaining 1 table spoon of butter and the cubed bread. Stir to make sure all cubes are coated with butter evenly. Toast until all croutons begin to brown and are turning crispy.

Ladle hot soup into bowls, top with fresh croutons and sprinkling of parmesan cheese. Also delicious topped with a poached egg. Enjoy!