Try this Potato and Spinach Soup recipe, or contribute your own.
Suggest a better descriptionIn 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 -- 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. : : Kathy Wright : Harris Computer Systems, Ft. Lauderdale, Florida : Copyright (C) 1986 USENET Community Trust
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 237 | ||
Calories from Fat: 116 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 7.9g | 40 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 42mg | 13 % | |
Sodium 159.3mg | 5 % | |
Potassium 627.4mg | 17 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 21.6g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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