Title: Potato and Spinach Soup
Categories: Soup Blank
Yield: 4 Servings

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

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

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