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.
- 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)
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.
no need to measure.
Harris Computer Systems, Ft. Lauderdale, Florida
Recipe last modified: 13 Mar 82
From: kwright@shasta.UUCP (Kathy Wright)
Subject: RECIPE: Potato and Spinach Soup
Date: 13 Nov 86 06:45:36 GMT
Organization: Harris Computer Systems, Ft. Lauderdale Florida
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