Soup:
10 small red potatoes, chopped into bite-size pieces
10 ounces frozen spinach or 1lb. fresh spinach
4-5 cups low sodium chicken broth (or broth of your choice)
2 cups of water
parmesan rind-optional
1 bay leaf
1 tbsp herbes de provence
¼ tsp white pepper (or pepper of your choice)
1 tsp dried thyme
1 tbsp seasoning salt
1 tsp garlic powder
½ cup heavy whipping cream
3 tbsp butter

Croutons:
3 cups sourdough bread cubed
2 tbsp olive oil
2 tbsp butter
1tsp dried thyme
½ tbsp garlic salt
1 tsp rosemary, minced