Potato & Spinach Soup

Directions

In a 3-quart saucepan, sauté 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.