Chicken and Potato Florentine Soup

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READY IN: 1hr 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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