Potato & Spinach Soup
Yield
4 servingsPrep
?Cook
?Ready
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| 2 | tablespoons |
butter
|
|
| 2 | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
potatoes
about 2 pounds, of raw potato |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 2 | cups |
spinach
chopped, cooked, fresh or frozen |
|
| 13 | ounces |
evaporated milk
|
|
| ½ | pound |
cheese
grated, cheddar or swiss work best, but any kind will do |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 3E+1 | ml |
butter
|
|
| 473 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
potatoes
about 2 pounds, of raw potato |
|
| 5 | ml |
worcestershire sauce
|
|
| 473 | ml |
spinach
chopped, cooked, fresh or frozen |
|
| 375.7 | ml/g |
evaporated milk
|
|
| 226.8 | g |
cheese
grated, cheddar or swiss work best, but any kind will do |
|
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.
