Recipe - Potato And Spinach Soup

One half cup Onion (fresh),
chopped
2 tablespoon Butter
2 cup Water
1 teaspoon Salt
2 cup Potatoes
(about 2 pounds
of raw potatoes)
1 teaspoon Worcestershire sauce
2 cup Spinach (chopped),
cooked (fresh or frozen)
13 ounce Evaporated milk
(one standard can)
One half pound Cheese, grated
(Cheddar and Swiss
work best, but any
kind will do)

In a 3quart 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 creamstyle 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini