Ingredients
1 cup chicken broth1 package (6 ounces) fresh baby spinach, chopped1/2 teaspoon onion powder1/8 teaspoon pepper4 teaspoons all-purpose flour1 can (5 ounces) evaporated milk1 cup shredded cheddar cheese
Preparation
In a small saucepan, combine the broth, spinach, onion powder and pepper. Bring to a boil. Combine flour and milk until smooth; gradually add to soup. Return to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cheese until melted.
