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Potato Spinach Soup Recipe
1/2 cup chopped fresh onion
2 Tbs. butter
2 cups water
1 tsp. salt
2 cups potatoes (about 1 pound of raw potatoes)
2 cups 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, 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.
source: Vernalalisa's Party Menus
Please feel free to modify these recipes for any dietary needs or special diets.
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