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“This is my alternate soup to broccoli and cheddar soup.”
READY IN:
25mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large stockpot over medium-high heat, fry bacon slices until brown and crisp. Remove and transfer bacon to plate lined with paper towel.
  2. Reduce heat to medium, add 2 tablespoons butter, chopped onions, minced garlic and julienned carrots to the bacon grease, and saute until onions are soft.
  3. Stir in chicken broth and heat until boiling. Reduce heat and let soup simmer for 15 minutes. Add milk and spinach, cover and cook until spinach is just wilted, about 2 minutes.
  4. In a small bowl, blend remaining 4 tablespoons butter and 1/4 cup flour together using a fork. Stir flour mixture to broth to thicken. Add heavy cream and continue cooking until just heated through. Add 1 teaspoon NUTRIFIT lemon garden spice blend and season, to taste, with salt and pepper. Serve hot with a garnish of reserved crispy bacon slices.

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