Potato Spinach Soup

The recipe came from “Why Evaporated Milk Makes Good Food Better” booklet published in 1942. Cooks used a lot of evaporated or condensed milk during that time. Mom always kept a few cans on hand even after she began buying milk from the milkman. In the 50s the company still delivered dairy products by horse drawn wagon.

Serve with homemade bread.


    • ¼ cup butter
    • ½ cup onion, chopped
    • 1 qt. water
    • 1 qt. potatoes, peeled and diced
    • 1 qt. raw spinach, chopped
    • 2 cups evaporated milk
    • 1 ½ teaspoons salt


Cook onion slowly in the butter until yellow. Add water, potatoes, spinach and salt. Cook slowly until potatoes are tender. Add milk, a dash of pepper and cayenne and heat thoroughly before serving. The recipe makes 6 servings.


I believe you could use regular milk in this recipe.


About dwittopinions

A great grandmother living in the middle of the United States. My interests include art, needlework, reading, history, politics, and cooking.
This entry was posted in Dinner, Food, Lunch, Recipes, Soup, Vegetables and tagged , , , , , , . Bookmark the permalink.

2 Responses to Potato Spinach Soup

  1. Amy says:

    I’ve heard mom talk about everything my grandmother used evaporated milk for, including in place of breast milk.

    • Before commercial baby formulas doctors would tell mothers to use evaporated milk. At least they did in the 1940s. My Mom kept the note the doctor had given her about it.

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