Creamy Spinach and Bacon Soup

6 slices bacon
1/4 c. onion, diced
2 cloves garlic, minced
2 (14 oz.) cans reduced-sodium chicken broth
6 oz. (6-7 cups) fresh baby spinach
1 1/2 c. non-fat milk
6 tbsp. whole-wheat flour
1/8 tsp. black pepper

1. In dutch oven, heat bacon over med-high heat until fully cooked; set aside to cool.
2. Add onions and garlic to dutch oven and heat over med-high until tender. Reduce heat to low.
3. Crumble bacon and add to pot. Stir in broth.
4. Rinse spinach well and add to soup. Increase heat to medium and bring to a boil, stirring occasionally.
5. Reduce heat and cover. Simmer for 20 minutes or until spinach is fully cooked.
6. Meanwhile, in a small bowl, combine milk and flour; beat with whisk until very well blended.
7. Stir milk mixture and pepper into soup. Simmer on low heat until it thickens, stirring often.

Suggestion: Top with shredded Parmesan cheese. Serve with whole-grain bread.

Serving Size: 2 cups

Number of Servings: 3

Recipe submitted by SparkPeople user .