Soup season is here — and spinach soup is just the next best thing!


6 slices bacon, chopped

6 tablespoons butter, divided

1 medium onion, finely chopped

1 tablespoon minced garlic

2 cans chicken broth (plus enough water to equal 4 cups)

1 small carrot, peeled and julienned (about 1/2 cup)

1 cup 2% or whole milk

2 bunches fresh spinach, washed well, stemmed and sliced into ribbons

1/4 cup all purpose flour

2 cups heavy cream

1 teaspoon NUTRIFIT Lemon Garden Spice Blend

Salt and pepper to taste



In a large stockpot over medium-high heat, fry bacon slices until brown and crisp. Remove and transfer bacon to plate lined with paper towel. Reduce heat to medium, add 2 tablespoons butter, chopped onions, minced garlic and julienned carrots to the bacon grease, and saute until onions are soft. Stir in chicken broth and heat until boiling. Reduce heat and let soup simmer for 15 minutes. Add milk and spinach, cover and cook until spinach is just wilted, about 2 minutes. In a small bowl, blend remaining 4 tablespoons butter and 1/4 cup flour together using a fork. Stir flour mixture to broth to thicken. Add heavy cream and continue cooking until just heated through. Add 1 teaspoon NUTRIFIT lemon garden spice blend and season, to taste, with salt and pepper. Serve hot with a garnish of reserved crispy bacon slices. Yield: 5 servings

It is fall perfect too! 

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