In a large pot heat butter and oil over medium heat.
When butter melts add in bayleaf and sliced ginger.
add chopped onions.
Cook onions until they begin to soften. Add in potato cover and cook potatoes till they soften.
Stir them occasionally in between so they do not stick to the bottom. I used pressure cooker and potatoes were tender in 5 minutes. (see video)
When potatoes are tender add in washed and rinsed spinach. Cook for a few minutes till spinach is wilted.
Add in the water and cook for a few minutes.
Now either use the immersion blender to blend the soup to a creamy consistency or use the blender jar of the food processor to blend the spinach soup.
Again pour the soup in the pot and stir in the milk and bring to a boil. Add salt to taste and crushed black pepper.
Serve this creamy spinach soup steaming hot.