Chicken and Potato Florentine Soup

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

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.

Ingredients Nutrition

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.