Potato Soup Verde

by Tracy
(Raleigh, NC)

1.5 Tbsp butter
1 large onion diced (or 1 bag frozen diced onions)
4 large baking potatoes, peeled and quartered
2 (10.5 oz) cans condensed clear chicken soup or broth
5 cups water
1.5 tsp salt
1 pound spinach, washed and chopped (or pkg of frozen spinach)

Saute onion in margarine in a skillet until tender, but not brown; set aside.

Cook potatoes in mixture of soup or broth and the water and salt until tender. Work the potatoes through a ricer or a sieve or just mash them in a pot with a spoon; return to soup if needed.

Add spinach and onions. Cook over high heat for 3 minutes, stirring constantly. Do not overcook. (After removing from heat, I added about a cup of shredded cheddar cheese and a little roasted garlic salt.)

Makes 6 servings.