"Cream" of Spinach Soup

2 cups homemade chicken broth
2 packages Spinach (9-10 oz each)
4 oz Part Skim Mozzarella cheese
.5 Tbsp Dried Basil
.5 Tsp Garlic powder
1 Cup Milk, 1%
1 Tbsp Cornstarch, dissolved in 2 Tbsp cool water
Salt to taste (about 2 dashes)

Sodium content, and amount of salt needed to add, will vary wildly depending on your chicken broth.

Bring chicken broth to low boil in large saucepan. Add 1 package of spinach & cover, allowing it to wilt down.

Meanwhile, grate cheese with the finest setting your grater has.

Stir cooking spinach & add second package. Stir frequently until all spinach has wilted down into liquid. Add basil and garlic. Stir well. Add cheese slowly, stirring well until it is all melted in. Remove from heat and alllow to cool for about 15 minutes.

Pour cooled spinach into blender. Blend until smooth. Add milk & cornstarch mixture. Blend again until well incorporated. Return to pan.

Bring soup to a slow boil, salting to taste as you are stirring it constantly. Once soup boils it will thicken a bit.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user SKITTLESINSOCKS.