Potato & Spinach Soup
Submitted by Angel726
Creamy potato spinach soup from the 1930s with evaporated milk and melted cheese. Depression-era comfort food ready in 30 minutes, serves four warmly.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
30 minThis vintage recipe from USDA archives turns humble potatoes and spinach into rich, filling soup that fed families during hard times.
Evaporated milk creates creaminess without fresh cream while the cheese melts in at the end for body and flavor.
A shot of Worcestershire sauce adds savory depth that makes this simple soup taste more complex than its short ingredient list.
Kitchen Tips
- Cook potatoes until completely tender so they break down slightly and thicken the soup naturally
- Use frozen or fresh spinach, both work perfectly in this forgiving recipe
- Heat the milk mixture just to near boiling but don’t let it boil or it may curdle
- Stir in grated cheese off the heat so it melts smoothly without getting stringy
Ingredients
Directions
In a 3-quart saucepan, sauté 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.
NOTES: * 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.
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