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Potato, Spinach And Artichoke Soup

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Rachael Ray
Related tags
soups purim lunch
Nutrition per serving    (USDA % daily values)
CAL
609
FAT
78%
CHOL
22%
SOD
56%

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Ingredients for 4 servings

5 large baking potatoes, peeled and quartered

salt

One box frozen artichoke hearts (9 ounces), thawed

Two boxes chopped frozen spinach (10 ounce each), thawed

2 tablespoons butter

2 tablespoons extra virgin olive oil (EVOO)

1 onion, finely chopped

4 cloves garlic, finely chopped

1 cup milk

pepper

4 sprigs thyme, leaves chopped

One 32-ounce container (4 cups) chicken broth

1 cup grated Parmigiano Reggiano cheese, plus more to pass around the table

Crusty bread, sliced and toasted

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