Instructions: In 4-quart saucepan, heat potato and water to cover to boiling. Cook 10 to 12 minutes or until tender. Drain, reserving 1/2 cup of the potato-cooking liquid.

In same saucepan, heat oil over medium heat. Add onion and saute until golden - about 5 minutes. Add garlic and cook 1 minute. Reduce heat to low; stir in spinach, dandelion, and thyme. Cook mixture, stirring occasionally, 3 to 5 minutes or until spinach and dandelion wilts.

Transfer mixture to blender or food processor fitted with chopping blade. Add cooked potato with reserved potato-cooking liquid, milk, salt, and pepper; process until smooth.

Return mixture to saucepan and reheat. Divide among soup bowls; garnish with croutons, if desired.

This recipe yields 6 one-cup servings

Comments: Garlic and thyme season a puree of the tender little spinach leaves and dandelion greens that are found in farmers markets at this time of year.

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