Spinach Artichoke Soup

• 1 cup leek, sliced
• 1 tablespoon garlic, minced
• 2 cups cooked chicken, shredded
• 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 2 1/2 cups chicken broth
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 6 ounces fresh spinach
• 1/2 cup parmesan cheese, grated
• salt and pepper

1. Saute leeks and garlic in oil in a large pot over medium-high heat. Cook until leeks are soft, about 2 min., then add chicken and artichokes.
2. Saute 2 min., then stir in flour and cook for 1 minute
3. Deglaze with wine and simmer until nearly evaported, scraping any bits from the bottom of the pot.
4. Stir in broth, milk, and cream, and bring to a boil.
5. Reduce heat to low, add the spinach and Parmesan, and stir until spinach wilts.
6. Season with salt and pepper before serving.

garlic, chicken, water, flour, white wine, chicken broth, milk, heavy cream, fresh spinach, parmesan cheese, salt

Taken from www.food.com/recipe/spinach-artichoke-soup-328483 (may not work)