1. Heat butter and olive oil in Dutch oven. Add onion and garlic; saute until translucent. 2. Add broth, water, tomatoes, basil, sugar, Italian seasoning, paprika and pepper. Bring to a boil and simmer 10 minutes. 3. Peel and thinly slice potatoes. Add to tomatoes and simmer 30-40 minutes, until potatoes are almost tender. 4. Add chicken and spinach. Simmer 10-15 minutes. 5. Blend 2 cups of soup with half and half and cream cheese. Pour into Dutch oven; blend and heat through. 6. Stir in balsamic vinegar. ---------------------------------------------------------------------------
Nutrition
Ingredients
