Heat Stork Margarine, cream and Knorr Chicken Stock Pot together in a saucepan over medium-high heat. Bring to the boil stirring frequently. Remove from the heat and set aside.
Bring a large pot of water to the boil. Blanch spinach quickly for 10 seconds. Strain and cool under running water. Drain off excess water and squeeze with your hands.
Roughly chop spinach and add to the pot with Stork Margarine, cream and stock. Heat gently over medium heat, reduce until desired consistency is reached.