Potato & spinach soup

Yield: 4 Servings

Measure Ingredient
½ cup Onion (fresh), chopped
2 tablespoons Butter
2 cups Water
1 teaspoon Salt
2 cups Potatoes (about 2 pounds of raw potatoes)
1 teaspoon Worcestershire sauce
2 cups Spinach (chopped), cooked (fresh or frozen)
13 ounces Evaporated milk (one standard can)
½ pounds Cheese, grated (Cheddar and Swiss work best, but any kind will do)

In a 3-quart saucepan, saute the onion in the butter until the onion is translucent (about 3 minutes).

Add water, potatoes, spinach and salt. Cook until potatoes are tender (about 20 minutes). Longer cooking does not hurt, but turn down the heat to a simmer. Add milk and Worcestershire sauce. Reheat to near boiling, but do not boil. Stir in grated cheese. Serve immediately.


* A rich cream-style potato and spinach soup for a cold, winter day ~- This recipe is adapted from one that the U.S. Department of Agriculture used to distribute to potato growers in the 1930s. It is rich and thick, almost a meal in itself, and is very easy to make.

: Difficulty: easy.

: Time: 30 minutes.

: Precision: no need to measure.


: Kathy Wright

: Harris Computer Systems, Ft. Lauderdale, Florida : Copyright (C) 1986 USENET Community Trust

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