1 1/2 tablespoons butter
1 large onion, diced
4 large potatoes, peeled, quartered
2 cans condensed cream of chicken soup
5 cups water
1 1/2 teaspoons salt
1 pound spinach, washed

Sauté onion in butter until tender but not brown; set aside. Cook potatoes in a mixture of condensed soup, water and salt until tender. Rice the potatoes or work through a sieve; return them to soup. Add spinach and sauteed onions. Cook over high heat for 3 minutes stirring constantly. Do not overcook.

Yield: 6 servings.