Have your appetizer as an entrée in just 20 minutes with this creamy, cheesy soup.
my friend, Suz, told me about this recipe. It's YUMMY!! gotta make it!
Makes: 8 cups
Total time: 20 minutes
|1||cup sliced leeks|
|1||Tbsp. minced garlic|
|2||Tbsp. olive oil|
|2||cups shredded cooked chicken (1/2 lb.)|
|1||can artichoke hearts in water, drained and quartered (13.75 oz.)|
|2||Tbsp. all-purpose flour|
|1⁄2||cup dry white wine|
|2 1⁄2||cups low-sodium chicken broth|
|1 1⁄2||cups whole milk|
|1⁄2||cup heavy cream|
|8||cups fresh spinach (6 oz.)|
|1⁄2||cup grated Parmesan|
|Salt and black pepper to taste|
Per cup: 257 cal; 14g total fat; 499mg sodium; 15g total carbs; 3g fiber; 17g protein
Sauté leeks and garlic in oil in a large pot over medium-high heat until leeks are soft, about 2 minutes. Add chicken and artichokes; sauté 2 minutes, then stir in flour and cook for 1 minute.
Deglaze pot with wine and simmer until nearly evaporated, scraping any bits from the bottom of the pot. Stir in broth, milk, and cream; bring to a boil. Reduce heat to low, add the spinach and Parmesan, and stir until spinach wilts. Season soup with salt and pepper before serving.