Step 1

In a medium-large saucepan or Dutch oven, melt the butter. When it foams, add the potatoes and onions and stir until well coated. Sprinkle with salt and a couple grinds of freshly ground black pepper. Reduce heat to low and cover the pot. Cook for 10 minutes until veggies are softened.

Step 2

Add the broth and the milk and return to a boil. Reduce heat to a steady simmer and cook, uncovered for 2-25 minutes or until the veggies are very tender.

Step 3

Add the fresh spinach and cover the pot for 5 minutes to allow the spinach to wilt.

Step 4

Blend the soup with an immersion blender or in a regular blender or food processor. If you use a regular blender or food processor, allow the soup to cool slightly before blending to prevent a pressure build-up (and a ​big mess). Taste and add more salt and freshly ground black pepper, if needed.

Step 5

Melt the 2 teaspoons butter over medium-low heat in a medium sauté pan. Add the rosemary and cook for 30 seconds, until fragrant.

Step 6

Add the diced bread and stir gently but thoroughly to coat the bread. Cook 10 for minutes, stirring frequently, until croutons are a light golden and crisp. Remove from heat and allow to cool before storing in an airtight container.