Instructions: Cut bacon into half-inch lengths with scissors and pan-fry in a saucepan until done. Remove bacon and save. Add onions to drippings and saute until soft and yellow. Add the peeled, diced potatoes, enough water to cover and the salt. Cover and cook until potatoes are just about tender. Now add the cleaned fresh spinach that has been coarsely shredded with scissors or the half-thawed frozen spinach and again heat to boiling, then SIMMER uncovered until spinach is tender, or from six to seven minutes. Blend the flour and one-fourth cup of the cream to a smooth paste, then add rest of cream and stir until thoroughly blended. Slowly pour this cream-mixture into the hot soup, stirring thoroughly to blend, then cook until soup boils and thickens, stirring constantly. Add more salt if needed, and pepper if desired. Serve immediately with the bacon dropped on top for garnish. 5 servings

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