Chicken and Potato Florentine Soup

Peprich's Note:

On a recent visit to Olive Garden, I tried their Chicken and Potato Florentine Soup and savored every bite. Later, I tried to order some for take out only to learn that it was no longer on their menu. I hoped that someone had created a copycat recipe. But my searching only revealed that others also loved this soup and were looking for a copycat recipe. I only had the soup once -- and that was several weeks ago. This is my attempt.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 cups chicken broth
• 2 cups water
• 14 ounces crushed tomatoes
• 14 ounces diced tomatoes
• 6 fresh basil leaves, cut in thin strips
• 1 1/2 teaspoons sugar
• 1 teaspoon italian seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon fresh ground pepper
• 3 medium potatoes
• 1 cup chopped cooked chicken
• 3 ounces spinach leaves, torn in pieces
• 1/2 cup milk
• 4 ounces whipped soft cream cheese
• 1 teaspoon balsamic vinegar

Directions:

1. Heat butter and olive oil in Dutch oven. Add onion and garlic; saute until translucent.
2. Add broth, water, tomatoes, basil, sugar, Italian seasoning, paprika and pepper. Bring to a boil and simmer 10 minutes.
3. Peel and thinly slice potatoes. Add to tomatoes and simmer 30-40 minutes, until potatoes are almost tender.
4. Add chicken and spinach. Simmer 10-15 minutes.
5. Blend 2 cups of soup with half and half and cream cheese. Pour into Dutch oven; blend and heat through.
6. Stir in balsamic vinegar.