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Potato Spinach Soup


1/4 cup butter
1 large onion
2 celery stalks cut fine
1/4 cup flour
3 cups water
2 cups cubed potatoes
2 tsp salt
1 cup chopped spinach (I use frozen)
1/2 cup cream (when dieting, I use canned evaporated skim milk)
shredded Swiss or grated Parmesan (optional)

Melt butter in a pan. Add onions and celery. Cover and cook until tender - about 15 minutes. Stir occasionally. Blend in flour, and add potatoes, water and salt. Stir constantly until boiling. Simmer 30 minutes. Add spinach and cook 2 minutes. Then add cream. Top with grated cheese if desired.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.