Spinach Vichyssoise - cooking recipe

Ingredients

2 tablespoons butter
6 medium potatoes, scrubbed
1 medium onion, chopped
1 carrot, chopped fine
2 quarts water
1 tablespoon salt
10 ounces fresh spinach, washed and drained
3 tablespoons yogurt
black pepper

Preparation

Melt butter in a heavy Dutch oven and add potatoes, onion, and carrot. Saute for a minute, then add 2 quarts water. Bring to a boil, add salt, and cook until vegetables are tender, about half an hour.
Add spinach and cook a minute or two, until wilted.
Puree in a blender or food processor or use an immersion blender. The consistency should be mealy, not quite smooth.
Return to Dutch oven. Thin with water or milk if too thick. Stir in yogurt. Garnish with freshly ground black pepper.