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1. Add frozen spinach, sliced potato, coarsely chopped scallions, chopped garlic, broth with water, fresh ground black pepper, and salt to stockpot.
2. Cover stockpot with lid and bring to a boil over high heat.
3. Reduce heat to low. Simmer 15 minutes.
4. Transfer soup in batches to blender. Puree until smooth.
5.
Transfer pureed soup from blender to bowl.
6. Return puree to rinsed stockpot.
7. Stir in fat-free milk and unsalted butter.
8. Heat soup over medium heat, stirring occasionally.
9. Garnish individual servings with Parmesan cheese.
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