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.

Ingredients

(serves 4)

75 g chopped fresh onion
20 g butter
500 ml water
5 ml salt
400 g potatoes
400 g cooked chopped spinach (Fresh or frozen)
375 ml evaporated milk (one standard can)
5 ml Worcestershire sauce
250 g grated cheese (cheddar and Swiss work best, but any kind will do)

Procedure

1.In a 3-liter saucepan, sautae the onion in the butter until the onion is translucent (about 3 minutes).
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.
3.Add milk and Worcestershire sauce. Reheat to near boiling, but do not boil.
4.Stir in grated cheese. Serve immediately.

Rating

Difficulty: easy.
Time: 30 minutes.
Precision: no need to measure.