Potato & Spinach Soup

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.

• Ready In: 45 mins
• Serves: 6
• Yields: 6 cups

Ingredients

• 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.