Potato and spinach soup
Potato Spinach Soups
Last updated 6/12/2012 1:02:05 AM. Recipe ID 25523. Report a problem with this recipe.
Title: Potato and spinach soup
Categories: Soups, Usenet
Yield: 4 Servings
1/2 c Onion (fresh),
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.
* 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
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