Potato, Spinach And Artichoke Soup Ala Rachael Ray - cooking recipe

Ingredients

5 large baking potatoes, peeled and quartered
salt
1 (9 ounce) box frozen artichoke hearts, thawed
2 (10 ounce) boxes frozen chopped spinach, thawed
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely minced
1 cup 1% low-fat milk
pepper
1 teaspoon chopped thyme
1 (32 ounce) container fat free chicken broth
1 cup grated parmigiano-reggiano cheese

Preparation

Place the potatoes in a large pot of cold water and bring to a boil.
Salt the water, lower the heat and simmer until fork tender, approx 15 minute.
Drain the potatoes and return them to the pot to dry out.
Place the veggies in a clean kitchen towel and squeeze dry.
In a med pot, melt the butter in the EVOO over med low heat.
Add the onion and garlic cook until softened about 5 minute.
Add the boiled potatoes and milk and mash together (I used an immersion blender).
Season with salt, pepper and thyme.
Stir in broth and vegetables and heat through (approx 2 minutes).
Stir in cheese.