Yield: 4 Servings
|½ cup||Onion (fresh), chopped|
|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