Spinach Artichoke Soup - cooking recipe

Ingredients

1 cup leek, sliced
1 tablespoon garlic, minced
2 cups cooked chicken, shredded
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
2 tablespoons all-purpose flour
1/2 cup dry white wine
2 1/2 cups chicken broth
1 1/2 cups whole milk
1/2 cup heavy cream
6 ounces fresh spinach
1/2 cup parmesan cheese, grated
salt and pepper

Preparation

Saute leeks and garlic in oil in a large pot over medium-high heat. Cook until leeks are soft, about 2 min., then add chicken and artichokes.
Saute 2 min., then stir in flour and cook for 1 minute
Deglaze with wine and simmer until nearly evaported, scraping any bits from the bottom of the pot.
Stir in broth, milk, and cream, and bring to a boil.
Reduce heat to low, add the spinach and Parmesan, and stir until spinach wilts.
Season with salt and pepper before serving.