Jaju

Instructions

1. 1

   Sauté the aromatics

   • Melt the butter in a medium pot or Dutch oven over medium heat.
   • Add the chopped onion and cook until softened and translucent, about 4-5 minutes.
   • Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
2. 2

   Cook the potatoes

   • Add the diced potatoes and 3 cups of water to the pot.
   • Bring to a boil, then reduce the heat to a simmer.
   • Cover and cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
3. 3

   Add spinach and milk

   • Stir in the chopped spinach and cook until it has wilted completely, about 2-3 minutes.
   • Reduce the heat to low and slowly pour in the milk, stirring constantly.
   • Heat the soup gently for 3-4 minutes until it's warmed through. Do not let it come to a rolling boil.