Chicken and Potato Florentine Soup

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.

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 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.