Potato, Spinach And Artichoke Soup Ala Rachael Ray

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 5 large baking potatoes, peeled and quartered
• salt
• 1 (9 ounce) box frozen artichoke hearts, thawed
• 2 (10 ounce) boxes frozen chopped spinach, thawed
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1 onion, finely chopped
• 4 garlic cloves, finely minced
• 1 cup 1% low-fat milk
• pepper
• 1 teaspoon chopped thyme
• 1 (32 ounce) container fat free chicken broth
• 1 cup grated parmigiano-reggiano cheese

Recipe

• 1 place the potatoes in a large pot of cold water and bring to a boil.
• 2 salt the water, lower the heat and simmer until fork tender, approx 15 minute.
• 3 drain the potatoes and return them to the pot to dry out.
• 4 place the veggies in a clean kitchen towel and squeeze dry.
• 5 in a med pot, melt the butter in the evoo over med low heat.
• 6 add the onion and garlic cook until softened about 5 minute.
• 7 add the boiled potatoes and milk and mash together (i used an immersion blender).
• 8 season with salt, pepper and thyme.
• 9 stir in broth and vegetables and heat through (approx 2 minutes).
• 10 stir in cheese.