The national soup of Portugal is a simple, satisfying thick potato soup with wilted spinach.
4 tablespoons butter
1/4 cup olive oil
2 onions, chopped
4 cloves garlic, minced
6 - 7 large potatoes, peeled and cut into small chunks
8 cups vegetable (or chicken) stock
1 pound baby spinach, cleaned
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon ground cumin
2 tablespoons white wine vinegar
Heat butter and oil in a large soup pot. Cook onions and garlic on low until tender. Mix in potatoes and stir in vegetable stock. Bring to a boil, lower heat and simmer 30 - 40 minutes until potatoes are very soft. Smoosh potatoes against the side of the pot to break down (or you can puree with an immersion blender). Add spinach and cook, stirring, until spinach is wilted. Season with salt, pepper and cumin. Add vinegar. Cook another minute or two. Serves 6 - 8. Note: In Portugal, they often stir in bite-sized pieces of chorizo sausage - and they serve it with cornbread.