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Creamy Spinach & Artichoke Soup

photo by:kraft
This spinach and artichoke soup gets its creamy, cheesy goodness from PHILADELPHIA Savory Garlic Cooking Creme and grated Parmesan. Slurping encouraged.
time
prep:
40 min
total:
40 min
servings
total:
8 servings, about 1 cup each

What You Need

2
stalks  celery, chopped
1
small  onion, chopped
3
Tbsp.  butter
1/4
cup  flour
2-1/2
cups  milk
1
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
1
pkg.  (10 oz.) frozen chopped spinach, thawed, drained
1
can  (14 oz.) artichoke hearts, chopped
1
tub  (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
1/3
cup  KRAFT Grated Parmesan Cheese

Make It

COOK and stir celery and onions in butter in large saucepan on medium heat 8 min. or until tender. Add flour; cook 3 min., stirring constantly.

WHISK in milk, then broth until blended. Cook 10 min. or until thickened, stirring constantly.

STIR in spinach and artichokes. Bring to boil. Add cooking creme and Parmesan; cook and stir on medium-low heat 2 to 3 min. or until heated through.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Substitute
Prepare using PHILADELPHIA Italian Herb Cooking Creme.
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