POTATO AND SPINACH SOUP

Servings: 4
Ingredients:

1/2 C  Onion (fresh),                      2 C  Spinach (chopped),
-chopped                                 -cooked (fresh or frozen)
2 T  Butter                             13 oz Evaporated milk
2 C  Water                                    -(one standard can)
1 t  Salt                              1/2 lb Cheese, grated
2 C  Potatoes                                 -(Cheddar and Swiss
-(about 2 pounds                         -work best, but any
-of raw potatoes)                        -kind will do)
1 t  Worcestershire sauce

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.

NOTES:

* 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

—–