6 Servings 10 min Cook
1 Tbsp Olive Oil
1 Tbsp Butter
1 Shallot (medium) Shallots
1 Cloves, minced Garlic
3 Tbsp Wheat Flour
1 Cup Vegetable Broth
1 1/2 Cup Whole Milk
2 Oz Cream Cheese
1/4 Tsp Salt
1/4 Tsp Pepper
2 Oz Cheddar Cheese
4 Cup Spinach
1/2 Cup Croutons
Heat a medium pot over medium-low heat.
Add the olive oil and butter, letting the butter melt.
Stir in the shallot; cook until translucent, 5 to 6 minutes.
Add garlic and cook another minute more.
Measure in the flour; stir, and cook for 1 minute.
Whisk in the broth, 1 1/2 cups milk, cream cheese, salt and pepper; cook, continuing to whisk, until it begins to thicken but does not boil.
Remove from heat, then add cheddar.
Whisk until soup is smooth.
If the base seems too thick, add a splash or two more milk.
Add the spinach, then let sit for 5 minutes before serving, just until the spinach has wilted.
Serve soup topped with croutons or a few extra sprinkles of cheese, if desired.
