Potato Chicken Pepper Jack Soup

Prep Time: 20 mins | Cook Time: 20 mins | Course: Dinner | Serves: 4

Cream of potato soup with spicy pepperjack cheese, chicken chunks and wilted spinach. This is a great way to use up leftover chicken.

1 lb russet potatoes or 4 cups, peeled and chunked

1 onion, diced

1 quart water

1 Tbsp dried onion

2 tsp salt

pepper, to taste

3 cups chicken (any but, I prefer thigh meat), cooked and diced

3 cloves garlic, minced

1 ½ cups heavy cream

½ cup pepper jack cheese, shredded or cubed

2 cups spinach

2 green onions, sliced

Cook potatoes and onion together in a soup pot with the water over medium-high heat until fork tender, about 10 minutes. Stir in the dried onion, salt, and pepper along with the chicken, and garlic, stir and turn down to a simmer. Add the cream, pepper jack cheese, and spinach and cook just until the cheese is melted and the spinach is wilted. Remove from heat and ladle into bowls, garnishing with the green onions.