Instructions: In a 3 quart saucepan, combine celery, onion, spinach, and chicken broth.

Bring to a boil. Cover, reduce heat, simmer for 10 mins or until veggies are tender. In blender, place soup mixture and cottage cheese and blend until smooth and creamy. Return food to saucepan. Stir in milk, salt, and pepper. Then laddle the hot soup into crock soup serving bowls. Top the soup w/ sour cream. OR you can top it w/ Mozzerella cheese or Parmesan Cheese.

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