|Spinach leaves||2 Cup (32 tbs), cut into thin strips|
|Olive oil||1 Tablespoon|
|Condensed cream of potato soup||10 1⁄2 Ounce (1 Can)|
|Water||1 Can (10 oz)|
|Hot pepper sauce||To Taste|
In saucepan, cook spinach in olive oil until tender.
Stir in soup, water, and pepper sauce.
Heat; stir now.