Cheesy Spinach Soup #552 1/13/01

Categories:
cheese, soups-stews, spinach

1/4 cup onion; chopped
1 tablespoon butter
2 cups milk
12 oz. Velveeta; chunked
10 oz. frozen chopped spinach; cooked & well drained
1/8 teaspoon nutmeg
1 dash pepper

Cook and stir onion in butter in a 2 quart saucepan until tender. Add remaining ingredients; stir on low heat until Velveeta is melted and mixture is thoroughly heated. This is good with a toasted cheese sandwich. You can also sprinkle some shredded Parmesan cheese on top.

Yield: 4 servings