Instructions: 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.

NOTES:
* A rich cream-style potato and spinach soup for a cold, winter day - 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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