Ingredients

2

cups Progresso™ reduced-sodium chicken broth (from 32 oz carton)

1

pkg (9 oz) frozen chopped spinach

1

teaspoon onion powder

1

can (12 oz) evaporated milk

3

tablespoons all-purpose flour

2

cups shredded American cheese ( 8 oz )

Preparation

In medium saucepan, combine broth, spinach and onion powder. Bring to a boil. Reduce heat to low; cover and simmer 5 to 7 minutes or until spinach is thoroughly cooked.

In small bowl, combine milk and flour; blend until smooth. Add to soup; cook and stir over medium heat until bubbly and thickened.

Reduce heat to low; simmer 2 minutes. Add cheese; cook and stir until cheese is melted and soup is thoroughly heated.