Spinach Potato Soup
(serves four......I usually double this recipe 'cause it's doubly delicious)
1/2 cup fresh onion (as opposed to an onion that's been festering in the sun)
2 T butter
2 c water
1 t salt
2 c potatoes (about 1 lb raw potatoes......yo' Idaho.....)
2 c cooked chopped spinach, fresh or frozen
13 oz can of evaporated milk
1 T Worcestershire sauce
1/2 lb grated cheese (cheddar or Swiss......or a both......)
In a 3-quart saucepan, sautee the (fresh!) onion in the butter until the onion is translucent (about three minutes). Add water, potatoes, spinach and salt. Cook until potatoes are tender (about 20 minutes). Add milk and Worcestershire sauce. Reheat to near boiling but do not boil. *at this point I usually take a "boat-motor" and puree the soup so that the potatoes are not in chunks, but do what ya like* Stir in cheese and serve!
So there you go. I've got butt-loads of soup recipes. Perhaps I'll start a little something we could call "Soupy Sunday's". Although depending on your Saturday evening that could have a different connotation. Which is why I need a separate blog for the food stuff. Sometimes the Deep Thoughts are not conducive to a hearty appetite. Oh well.