Free Recipe Potato and Spinach Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Potato and Spinach Soup Recipe
1/2 c Onion (fresh),
-chopped
2 tb Butter
2 c Water
1 ts Salt
2 c Potatoes
-(about 2 pounds
-of raw potatoes)
1 ts 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)
Potato and Spinach Soup Preparation
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 : Copyright (C) 1986 USENET Community Trust From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 4
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