Potato And Spinach Soup Recipe

Step 1

In a 3-quart saucepan, saute the onion in the butter until the onion is translucent (about 3 minutes).

Step 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. 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.

Things You'll Need

  • 1/2c Onion (fresh),
  • -chopped
  • 2T Butter
  • 2c Water
  • 1t Salt
  • 2c Potatoes
  • -(about 2 pounds
  • -of raw potatoes)
  • 1t Worcestershire sauce
  • 2c Spinach (chopped),
  • -cooked (fresh or frozen)
  • 13oz Evaporated milk
  • -(one standard can)
  • 1/2lb Cheese, grated
  • -(Cheddar and Swiss
  • -work best, but any
  • -kind will do)

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