Potato And Spinach Soup

Recipe Ingredients

75		Chopped fresh onion
20		Butter
500		Water
5		Salt
400		Potatoes
400		Cooked chopped spinach - (fresh or frozen)
375		Evaporated milk - (one standard can)
5		Worcestershire sauce
250		Grated cheese - (cheddar and swiss work best

Recipe Instructions

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

2. 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.

3. Add milk and Worcestershire sauce. Reheat to near boiling, but do not boil.

4. Stir in grated cheese. Serve immediately.

Author's Notes: This recipe is one that the U.S. Department of Agriculture used to distribute to potato growers in the 1930's. It is rich and thick, almost a meal in itself, and is very easy to make.

Source:
Kathy Wright Harris Computer Systems, Ft. Lauderdale, Florid

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