- 1/2 cup extra-virgin olive oil, divided
- 1 1/2 cups chopped onion
- 1 (9- to 10-ounce) russet potato, peeled, thinly sliced
- 2 large garlic cloves, peeled
- 4 1/2 cups (or more) low-salt chicken broth
- 3 green onions, chopped
- 2 (10-ounce) packages frozen chopped spinach, thawed, drained very well
- 1 cup chopped fresh mint, divided
- 1/3 cup chopped fresh cilantro
- 2 teaspoons Hungarian sweet paprika
- Heat 1/4 cup oil in large saucepan over medium heat. Add onion; sauté until tender, about 8 minutes. Add potato and garlic; sauté 5 minutes. Add 4 1/2 cups broth and green onions; bring to boil. Cover and simmer until potato is tender, about 15 minutes. Add spinach, 3/4 cup mint, and cilantro. Simmer soup 1 minute.
- Puree soup in blender in batches; return to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before serving.
- Heat remaining 1/4 cup oil in small skillet over low heat. Mix in paprika; cook 1 minute. Ladle soup into bowls. Drizzle with paprika oil; garnish with 1/4 cup mint.