Cheesy Spinach Soup

INGREDIENTS
2    tablespoons butter or olive oil
1    medium white onion, chopped
2-3 cloves garlic, minced
1    medium Yukon Gold or white potato, diced to ½ inch
3    cups low sodium chicken or vegetable broth
12  ounces chopped spinach greens (fresh or frozen)
¾   cup freshly grated Parmesan cheese

METHOD

In a medium sauce pan, add the oil or butter and bring the heat to medium. Add the onions and cook until they are translucent, 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the potatoes, broth and spinach. Bring to a boil and reduce heat to a simmer. Cover and cook for 12 to 15 minutes, until the potato chunks are tender.

Working in batches if necessary, add to a food processor or a blender and process to a puree. Return to a clean sauce pan over medium heat and slowly stir in the cheese. Cook for 4 to 5 minutes to assure the cheese is melted and incorporated. Remove from the heat and serve immediately.