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.
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