Spinach, Artichoke and Chicken Soup

I was on a hunt last week for the perfect spinach and artichoke soup and found this one from Rachel Ray. Using it as a base, I made a few tweaks and added leftover chicken for heartiness.

And it was darn tasty. My husband who does not really like soup had 3 bowls. It's that good.


Spinach, Artichoke and Chicken Soup

Ingredients:

• 5 organic baking potatoes - scrubbed, peeled and quartered
• 2 Tbsp butter
• 2 Tbsp olive oil (EVOO)
• 1 onion (finely chopped)
• 4 cloves garlic - pressed or finely chopped
• 1 cup whole milk
• 1 quart vegetable or chicken broth
• 1 Tbso dried Oregano
• Pepper to taste
• Sea Salt 
• 2 tsp dried Thyme
• 1 can (14 ounce) or artichoke hearts - drained and chopped
• 16 ounces of frozen or fresh spinach
• 2 cups diced or shredded cooked chicken
• 1 cup grated Parmesan cheese
• Shredded cheese for garnish (Parmesan, mozzarella or colby jack are all great) 

Directions:

1. Put the potatoes in a large pot of cold water. Salt the water and bring to a boil. Lower the heat and simmer until fork-tender (about 15-20 minutes). Drain the potatoes and set aside.
2. Back in the pot, melt the butter into the EVOO over medium heat. Add the onion and garlic and cook until soft (about 5-7 minutes). Add the boiled potatoes and milk and use the back of your spoon to mash together.
3. Season with oregano, pepper, salt and thyme. Add chicken broth and bring to a low simmer. Stir in artichokes, spinach and chicken. Cook until heated through, stirring throughout. Stir in Parmesan.
4. Garnish with cheese on top and serve with crusty bread.