2 tablespoons butter
2 potatoes, chopped
2 bay leaves
1 cup milk
1 (12 fluid ounce) can condensed cream of mushroom soup
3 tablespoons butter, divided
1 (6 ounce) package frozen chopped spinach, thawed and drained
1 (10.75 ounce) can condensed beef broth
1 (14.5 ounce) can stewed tomatoes
In a large skillet over medium heat, melt the 1/2 cup butter and cook the potatoes until tender. Stir in the milk, broth, and the tomato sauce. Bring to a boil, then reduce heat to low, cover and simmer for 40 minutes.