Italian Spinach Soup



  1. In a Dutch oven heat butter over medium heat until melted.
  2. Add onion, garlic, and Italian seasoning and cook 5 minutes, stirring occasionally.
  3. Add sherry (if using).
  4. Cook and stir for 1 minute.
  5. Add broth and potato and simmer, covered, 10 minutes.
  6. Remove from heat.
  7. Set aside 2 cups of the spinach.
  8. Stir remaining spinach, half at a time, into potato mixture just until wilted.
  9. Cook for 5 minutes.
  10. Transfer potato mixture, half at a time, to a food processor or blender.
  11. Cover and process or blend until smooth.
  12. Return pureed mixture to Dutch oven.
  13. Heat through.
  14. Season to taste with salt.
  15. Top each serving with reserved 2 cups spinach, the watercress, tomatoes, and cheese.