Chicken and Potato Florentine Soup |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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:
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.
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