"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Potato, Tomato and Spinach Soup Recipe

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This recipe for Potato, Tomato and Spinach Soup, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anneta Sudlow - Cooper Tire & Rubber Company
Added: Tuesday, July 8, 2008


Butter & Extra Virgin Oliver Oil
1 lg onion
2 cloves garlic
2 qts chicken stock
3 pounds potatoes
3 handfuls of spinach
2 cans diced tomatoes

Hunk of butter in bottom of soup pan with EVOO
Add 1 large onion chopped up
2 cloves of garlic
Saute about 10 minutes and add chicken stock about 2 quarts.
Peel about 3 pounds of potatoes and slice and add to stock. Come back to boil and then turn down. Cook about 25 minutes longer. Cut up spinach and add about 3 handfuls. Add two cans of diced tomatoes.

Serve soup with shredded mozzarella cheese and nutmeg over top.




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