Spinach Cheese Soup

Spinach Cheese Soup

• 2 tablespoons oil
• ¾ cup white onion — medium dice
• 1 clove garlic clove — smashed & minced
• 6 cups water
• 6 chicken bouillon cubes
• 8 oz egg noodles — about 4 cups
• 1 teaspoon salt
• 6 cups milk
• 2 packages frozen spinach — 10 oz each, thawed, drained, squeezed dry, and chopped
• 8 oz cheddar cheese — shredded
• 8 oz Swiss cheese — shredded

Garnish

• As needed paprika
• As needed croutons

1. Cook the Onion and Garlic: In a 6-quart soup pot or Dutch oven, heat oil over medium heat. Add onion and garlic and cook, stirring occasionally, about 5 minutes until the onion is softened and translucent and the garlic is fragrant. Do not brown.2 tbsp oil, ¾ cup onion, 1 garlic clove
2. Build the Broth: Add water and bouillon cubes. Increase heat to high and stir until the bouillon dissolves completely. Bring the broth to a rapid boil.6 cups water, 6 bouillon cubes
3. Cook the Noodles: Gradually stir in egg noodles and salt. Reduce heat to medium-high to maintain an active simmer. Cook uncovered, stirring occasionally, until the noodles are just tender, about 6 minutes or according to package directions.8 oz egg noodles, 1 tsp salt
4. Add Milk, Spinach, and Cheese: Reduce heat to low. Stir in milk and drained spinach and cook, stirring often, until the soup is steaming and hot throughout, about 5 minutes. Do not let it simmer. Remove the pot from the heat. Add cheddar and Swiss cheese a handful at a time, stirring until each addition melts and the soup is smooth.6 cups milk, 20 oz spinach, 8 oz cheddar, 8 oz Swiss
5. Serve: Ladle the soup into bowls and top with paprika and croutons. Serve immediately.paprika, croutons