Potato soup with leaf spinach, a wonderfully creamy soup

Ingredients for 2 servings:

• 3 m.-sized potatoes
• 1 onion(s)
• 2 garlic cloves
• some oil (sunflower oil)
• Salt
• 2 tbsp natural yogurt
• 2 tbsp, leveled flour
• Water, hot
• 1 handful of leaf spinach

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Italian potatoes with onions

Dice the onion and garlic. Heat a little oil in a pan, add the onion and garlic, and fry until translucent. Dice the potatoes and add them. Pour on hot water until the vegetables are covered by about 5 cm. Bring to a boil and simmer for about 20 minutes. In a cup, mix the yogurt and flour until smooth and stir in some of the water from the pan. The yogurt mixture should be lukewarm. When the potatoes are tender, slowly add the lukewarm yogurt mixture to the pan, stirring constantly, and purée the soup. Add more hot water if necessary; you will need 0.5-1 liter of soup in total. Cut the leaf spinach into 1-2 cm wide strips and add to the soup. Simmer briefly, then season the soup with salt.