1/2 c. chopped onion
1/3 c. flour
2 1/2 c. skim milk
3/4 lb. pasteurized process cheese spread, cubed
2 tbsp. butter
1/8 tsp. nutmeg
1 c. water
1 (10 oz.) pkg. frozen chopped spinach, partially thawed

Saute onion in butter. Blend in flour and nutmeg. Gradually add milk and water; cook, stirring constantly until thickened. Add process cheese spread and spinach; heat thoroughly. Yield: 12 (1/2 cup) servings.

Variation: Pour prepared soup into blender; blend until smooth. Return to saucepan, heat thoroughly.