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.


(serves 4)


  1. In a 3-quart saucepan, sautae 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.


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


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
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Approved: reid@glacier.ARPA

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