Ingredients

• 5 packages (10 ounces each) frozen chopped spinach, thawed and well drained
• 3 cups half-and-half cream
• 3 packages (8 ounces each) cream cheese, cubed
• 1 can (14-1/2 ounces) chicken broth
• 1 cup shredded cheddar cheese
• 3/4 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. In a Dutch oven or soup kettle, combine spinach and cream. Cover and cook over medium-low heat until heated through. Add remaining ingredients. Cook, uncovered, stirring constantly, until cheese is melted and soup is hot.

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