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Potato And Spinach Soup
1/2 c. chopped fresh onion
2 Tbsp. butter
2 c. water
1 tsp. salt
2 c. potatoes (about 1 pound of raw potatoes)
2 c. cooked chopped spinach (Fresh or frozen)
13 oz. evaporated milk (one standard can)
1 tsp. Worcestershire sauce
1/2 lb. grated cheese (cheddar and Swiss work best, but any kind will do)
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. Serves 4.
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.
~Doug Larson
Cut your lettuce with the Crinkle cutter instead of a knife. This will keep the edges from turning brown during storage.
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