Fry the onions in a large pot with a little olive oil until soft.
Add the chopped spinach to the onions frying it for a minute or two until the spinach has wilted.
Add the potato, celery salt and chicken stock to the pot and cook with the lid on until the potatoes are soft. (by now some of the liquid would have evaporated.)
Mix the milk and flour and add soup mix to the pot. Reduce the heat to the lowest setting and stir continuously until the soup has thickened.
If the soup is a little thin, add some more flour mixed with a little milk.
Season with salt and pepper. Sprinkle some feta cheese as garnish on top of the hot soup.
Reprinted with permission of Daily Dose of Fresh.
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