Recipe: Potato and Spinach Soup

POTATO AND SPINACH SOUP

Serving Size: 4

Ingredients:
1/2 c Onion (fresh),
-chopped
2 T Butter
2 c Water
1 t Salt
2 c Potatoes
-(about 2 pounds
-of raw potatoes)
1 t 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)

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.