Title: Potato and spinach soup
 Categories: Soups, Usenet
      Yield: 4 Servings
 
    1/2 c  Onion (fresh),
           -chopped
      2 T  Butter
      2 c  Water
      1 t  Salt
      2 c  Potatoes
           -(about 2 pounds
           -of raw potatoes)
      1 t  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 will do)
 
  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
  
  :