Potato & Spinach Soup

CJAY's Note:

This recipe comes from a little book called ABC of Jiffy Cookery. I've had it for over 50 years. I haven't cooked any of the recipes yet. I'm putting them on here so I can find them easier.

• Total Time: 45 mins
• Prep Time: 5 mins
• Cook Time: 40 mins

Ingredients:

Serves: 6

Yield: 6.0 cups

• 2 medium potatoes , peeled
• 1 large onion
• 1 (10 ounce) package frozen spinach
• 1 quart milk
• 1 teaspoon seasoning salt
• 1⁄8; teaspoon garlic powder
• salt and pepper
• 1 pinch nutmeg and mace
• 2 tablespoons sherry wine

Directions:

1. Cut up potato and onion, cover with water and cook slowly until tender. Also cook spinach 1 minute. Drain all and put through food mill or Waring mixer. If you use mixer, combine vegetables and put in blender in 2 parts. Add 1/2 cup milk to each part. Then add balance of milk and seasonings, stirring constantly as it reheats. Add sherry just before serving.