Italian Spinach Salad Soup

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Washington Post


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4 tablespoons (1/2 stick) unsalted butter

1 large onion, finely chopped ( 1 1/4 to 1 1/2 cups)

8 cloves garlic

2 tablespoons Italian seasoning blend

8 cups (2 quarts) homemade or store-bought low-sodium chicken broth

2 large russet potatoes, peeled and chopped into bite-size pieces

Two 9-ounce packages frozen chopped spinach, defrosted and squeezed dry

1/2 cup half-and-half (optional)

1/2 teaspoon kosher salt

Freshly ground black pepper

3 tablespoons extra-virgin olive oil

Freshly squeezed juice from 1/2 lemon (1 tablespoon)

1/4 teaspoon kosher salt

2 cups (about 2 ounces) loosely packed baby spinach leaves

2 cups loosely packed watercress leaves and tender stems

9 to 12 cherry or grape tomatoes, cut in half

2 to 4 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler

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