Fresh Potato-Spinach Soup
1/4 cup chopped onion
2 Tbsp butter or margarine
3 cups water
1 tsp salt
2 cups peeled, diced potatoes
2 cups chopped fresh spinach
1-1/2 cups milk or 1 can (12 oz) evaporated milk
1 tsp Worcestershire sauce
Shredded cheddar, provolone or parmesan cheese
In large saucepan, saute onion in butter until transparent. Add water,
salt, potatoes and spinach. Cook about 20 minutes until potato is tender.
Add milk and Worcestershire sauce. Heat thoroughly, but do not boil.
Sprinkle cheese on individual servings. Makes 6 servings.
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