Wash the spinach thoroughly.
Place chicken bones in a pot of water.
Add cloves and bay leaf.
Simmer for 30 minutes then strain.
In a separate pan, heat the oil and fry the garlic and potatoes.
Add the spinach, stock, milk, salt and black pepper powder.
Cover and cook for 30 minutes.
Add the mint leaves.
Now using a hand blender, grind the mixture to a thick soup.
Return the soup to the stove, bring to a quick boil.
Serve hot.
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