Cucumber Spinach Soup

I'm not a big soup person because of the salt content and the fact that it always seems too hot.  This soup is perfect for summer, low in fat, and you can control the sodium.  It's also really easy to make and perfect for a crowd.
The soup is in the far left of this picture-- I'll take a closer picture of it the next time I make this.  I served it in a drink container actually so that it was easy for guests to serve themselves without a messy ladle.

This recipe serves 8

Ingredients
1/2 bunch Green Onions, sliced
2 tb Butter or Margarine (I use Land O Lakes Light Butter)
4 cups Diced, Peeled Cucumbers
3 cups Chicken broth (I use Reduced Sodium)
1 cup Chopped, fresh Spinach
1/2 cup Sliced, Peeled Potatoes
Salt and Pepper to Taste
1 tbsp Lemon Juice (Bottled is fine)
1 cup Fat Free Buttermilk
1 Clove Garlic (Whole or chopped is fine, it goes in the food processor later)

Green onions

Instructions
In a saucepan, saute green onions in butter until they are softened.
Add cucumbers, chicken broth, spinach, potatoes, lemon juice, salt, pepper and garlic. 

Simmer uncovered until the potatoes are tender, about 20 minutes depending on the size of the potato pieces.  

Remove from heat and let soup cool to room temperature.
Using either a Food Processor or Blender, Process the soup and slowly add the buttermilk at the end.

Let soup cool and chill overnight for the best flavor.
Add sliced green onion on top as a garnish. Enjoy!