Yummy Soup Recipe!!

This recipe is from Cuisine At Home - Soups, Stews & Chiles. Absolutely wonderful! Hubby even liked it which is a miracle considering it wasn't "chile". I simmered the chicken while prepping everything else, and had it done in a reasonable amount of time considering I worked late tonight and still had to run to the market! This one is a keeper. Can't wait to try some more from this book!

SPINACH-ARTICHOKE SOUP
1 cup leek, sliced
1 T garlic, minced
2 cups cooked chicken, shredded
14 oz can water packed artichoke hearts, drained
2 T flour
1/2 cup dry white wine
2-1/2 cups chicken broth
1-1/2 cups milk
1/2 cup heavy cream
6 ozs fresh spinach (I used 8 oz bag from salad section)
1/2 cup grated parmesan cheese
salt & pepper (I skipped these and never missed them)

Saute leeks and garlic in oil in a large pot over medium high heat. Cook until leeks are soft, about 2 minutes, then add chicken and quartered artichoke hearts. Saute 2 minutes, then stir in flour and cook for 1 minute. Deglaze with wine and simmer until nearly evaporated, scraping any bits from the bottom of the pot. Stir in broth, milk and cream, and bring to a boil. Reduce heat to low, add the spinach and parmesan, and stir until spinach wilts. Season with salt and pepper before serving.

Serve with:

PITA CHIPS
1 tsp kosher salt
1/2 tsp paprika
cayenne to taste
4 rounds pita bread
olive oil

Preheat broiler to high. Combine seasonings in a small bowl. Lightly brush pitas on both sides with oil and sprinkle with seasoning mixture. Transfer pitas to a baking sheet and broil until golden, 2 minutes per side. Cut each pita into 8 wedges. (Hubby doesn't like pitas, so I used sourdough. I also will cut the salt in half - way too salty for me!)