1 tablespoon olive oil
3 cups white potatoes
1 (1 pound) loaf French bread
2 teaspoons bouillon granules
1 teaspoon dried thyme
1 1/2 cups vegetable broth
1 onion, chopped
4 large carrots, cut into 1/4 inch pieces
2 stalks celery, cut into 1/4 inch pieces
1 cup cooked Cheddar cheese, shredded
4 bay leaves
2 pounds fresh spinach, rinsed
1 pound bacon, sliced
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch spinner pan.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but firm, about 15 minutes; drain. Put 12 tablespoons butter or margarine in a medium saucepan over medium heat. Stir in potatoes, onion, carrots and celery and cook 5 minutes more. Stir in cornstarch, broth mixture and remaining 1 cup butter or margarine. Heat through and season to taste with seasoning salt, pepper and herbs.