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Potato and Spinach Soup Recipe

Serves 4

A rich cream-style potato and spinach soup for a cold, winter day -- This recipe is adapted from one that the US 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.


  • 1/2 cup onion (fresh), chopped
  • 2 tbsp butter
  • 2 cup water
  • 1 tsp salt
  • 2 cup potatoes, about 2 pounds of raw potatoes
  • 1 tsp Worcestershire sauce
  • 2 cup 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)


1. In a 3-quart saucepan, saute the onion in the butter until the onion is translucent (about 3 minutes).
2. Add water, potatoes, spinach and salt.
3. Cook until potatoes are tender (about 20 minutes).
4. Longer cooking does not hurt, but turn down the heat to a simmer.
5. Add milk and Worcestershire sauce.
6. Reheat to near boiling, but do not boil.
7. Stir in grated cheese.
8. Serve immediately.


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Main Ingredient:Vegetable / Potato
Vegetable / Spinach
Course:First Course
Main Dish

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