Heat up the water and the chicken broth in a casserole.
Peel and cut the potatoes and the onion in pieces. Pour them in the water and boil for 10 minutes.
Wash and cut away the stems of the spinach, then cut the leaves.
Grate the ginger and add it and the spinach in the casserole and boil for 20 more minutes.
Mix the soup to a smooth consistence with an electrical mixer.
Add the cream and the butter fried bread pieces in the soup right before serving it.