Ingredients
5 packages (10 ounces each) frozen chopped spinach, thawed and well drained3 cups half-and-half cream3 packages (8 ounces each) cream cheese, cubed1 can (14-1/2 ounces) chicken broth1 cup shredded cheddar cheese3/4 cup grated Parmesan cheese2 garlic cloves, minced1 teaspoon salt1/2 teaspoon pepper
Preparation
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.
