Spinach-Provolone Soup

• 1 (10 ounce) package frozen chopped spinach, thawed and undrained
• 1/2 cup chopped onion
• 1/2 cup diced carrot
• 1/2 cup sliced celery
• 1/4 cup diced sweet red pepper
• 3 tablespoons butter, melted
• 3 tablespoons all-purpose flour
• 3 cups skim milk
• 1 cup low-fat chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/8 teaspoon lemon pepper seasoning
• 3/4 cup shredded provolone cheese (3 oz.)
• 4 slices bacon, cooked and crumbled

1. Puree spinach in food processor.
2. Saute onion, carrot, celery and red pepper in butter in a large, heavy saucepan.
3. Add flour, stirring until smooth.
4. Cook, stirring constantly 2 minutes.
5. Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
6. Stir in spinach, salt, nutmeg, and lemon-pepper.
7. Cook until thoroughly heated.
8. Sprinkle each serving evenly with probolone cheese and crumbled bacon.

onion, carrot, celery, sweet red pepper, butter, allpurpose, milk, lowfat chicken broth, salt, nutmeg, lemon pepper, shredded provolone cheese, bacon

Taken from www.food.com/recipe/spinach-provolone-soup-91891 (may not work)