2 (15 oz.) cans chicken broth
3 (10 oz.) pkgs frozen chopped spinach
4 Tbl butter or margarine
2 Tbl onion
4 Tbl cornstarch
Large jar Cheese Whiz
1 C shredded cheddar cheese
1/4 C shredded parmesan cheese
1 pint half and half
Bring broth to boil. Add spinach and cook until it all separates (10-15 min). Saute onion in 4 Tbl. butter until tender. Add cornstartch and stir until blended, then add to spinach and broth. Add 1/2 or more of the jar of Cheese Whiz, cheddar cheese, and parmesan. Stir until cheese is melted. Add half and half. Continue cooking until heated through on low. The longer it cooks, the better it is. Do not boil. Serves 12.
I got this recipe from Lance's Aunt Marian about 18 years ago. She has since passed away, but I never make this soup without thinking of her! She was a wonderful woman and is dearly missed by our family. I follow the recipe with one minor change...when I get ready to add the cornstarch to the melted butter, I add some of the half and half first. If I don't do that, the butter and cornstarch get too thick and leave lumps in the soup. Sometimes I also add a little Velveeta to the soup to make cheesier.
Makes me hungry just looking at this picture! My whole family loves this soup! Kenny even postponed going back to college the weekend I made this so he could have some. :) I know there are many variations of this recipe out there, but this is the best one I've tried so far.