Soupe Lorraine Recipe

Ingredients:

1	Wind & Willow Baked Potato Soup Mix
6 cups	water
6-8 slices	bacon, cooked until crisp
3 cups	coarsely chopped fresh spinach (you may use frozen spinach)
1 cup	shredded Swiss cheese

Directions:

In a large saucepan combine water and Baked Potato Soup Mix over medium high heat.  Whisk until mix is dissolved.  Continue to stir frequently.  Bring to a boil; then reduce heat to simmer.  Add crumbled bacon and spinach.  Continue to cook for 20 minutes.  Serve hot and garnish each serving with shredded Swiss cheese.

Option:  Substitute 1 1/2 cups cubed cooked ham instead of bacon.

Serve hot.  Makes 6 servings.