• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Potato and Spinach Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1/2 c Onion (fresh),
  • -chopped
  • 2 tb Butter
  • 2 c Water
  • 1 ts Salt
  • 2 c Potatoes
  • -(about 2 pounds
  • -of raw potatoes)
  • 1 ts 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.


* 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.
: Kathy Wright
: Harris Computer Systems, Ft. Lauderdale, Florida

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