POTATO AND SPINACH SOUP

A rich cream-style potato and spinach soup for a cold winter day

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.

Ingredients

(serves 4)

1/2 cup chopped fresh onion
2 Tbsp butter
2 cups water
1 tsp salt
2 cups potatoes (about 1 pound of raw potatoes)
2 cups cooked chopped spinach (Fresh or frozen)
13 oz evaporated milk (one standard can)
1 tsp Worcestershire sauce
1/2 lb grated cheese (cheddar and Swiss work best, but any kind will do)

Procedure

In a 3-quart saucepan, sautae 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.

Rating

Difficulty: easy.
Time: 30 minutes.
Precision: no need to measure.

Contributor

 
Kathy Wright 
Harris Computer Systems, Ft. Lauderdale, Florida

Recipe last modified: 13 Mar 82

Original header

Path: decwrl!reid
From: kwright@shasta.UUCP (Kathy Wright)
Newsgroups: mod.recipes
Subject: RECIPE: Potato and Spinach Soup
Message-ID: <6353@decwrl.DEC.COM>
Date: 13 Nov 86 06:45:36 GMT
Sender: reid@decwrl.DEC.COM
Organization: Harris Computer Systems, Ft. Lauderdale Florida
Lines: 50
Approved: reid@glacier.ARPA

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