Creamy Spinach and Fontina Soup

5T olive oil
1 minced garlic clove
1/2 small yellow onion
5C chicken stock
S&P
2C fresh spinach
2C shredded fontina cheese
1C milk
1/2C cream

Combine minced garlic and onion in a food processor and pulse to combine and finely chop onion. Heat a heavy bottomed soup pot with olive oil and add onion mixture. Saute 5 minutes (until onion is translucent) and add half of the chicken stock. Bring to a boil, add salt and pepper and add remaining stock. Bring to another boil. Meanwhile, pulse spinach in the processor until it is very fine and then add it to the soup pot. Simmer 5 minutes and gently whisk in cheese (in 3 parts). Either transfer mixture to a blender or use your emulsion blender to smooth out. Return to pot and add milk and cream. Simmer 10 minutes, stirring frequently and enjoy.

This is a delicious soup I adapted from the restaurant Tin Angel, in downtown SLC. Theirs is one of my favorite soups ever and I wanted to try making it myself. It's close but not quite what theirs is! This soup is creamy and warm and delicious served with a crusty baguette. I hope you enjoy it as much as I do.