Pacific Northwest Spinach And New Red Potato Chowder

6 tablespoons butter, divided
1 cup onion, minced
1/2 pound fresh spinach, rinsed, trimmed, and coarse chopped
5 cups chicken stock
4 new red potatoes, scrubbed and diced
salt and pepper to taste
1 cup heavy cream

In a large saucepan, heat 4 tablespoons butter over low until melted, then add the onion, cooking until just soft.

Now add the spinach, chicken stock, and potatoes and cook over low heat until the potatoes are fork-tender.

Add salt and pepper to taste, then add in the cream and stir until hot. Immediately remove from heat and add the remaining butter and stir until melted. Serve immediately.