CREAMY SPINACH & ARTICHOKE SOUP

Creamy Spinach & Artichoke Soup image

This spinach and artichoke soup gets its creamy, cheesy goodness from the PHILADELPHIA Neufchatel Cheese and KRAFT Grated Parmesan Cheese. Slurping encouraged.

Provided by My Food and Family

Categories Home

Time 40m

Yield 8 servings, about 1 cup each

Number Of Ingredients 11

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Ingredients

3 Tbsp. butter
2 stalks celery, chopped
1 small onion, chopped
3 cloves garlic, minced
1/4 cup flour
2-1/2 cups plus 3 Tbsp. milk, divided
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

Melt butter in large saucepan on medium heat. Add celery, onions and garlic; cook 8 min. or until vegetables are crisp-tender, stirring frequently. Add flour; cook 3 min., stirring constantly.
Add 2-1/2 cups milk, then broth, stirring after addition with whisk until mixture is well blended. Cook 10 min. or until thickened, stirring constantly. Add artichokes and spinach; mix well. Bring to boil, stirring frequently.
Whisk Neufchatel and remaining milk in small bowl until blended. Add to soup along with the Parmesan; cook and stir on medium-low heat 2 to 3 min. or until heated through.

Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g