Creamy Spinach Soup

1 pkg (10 oz) frozen spinach

16 oz potatoes, peeled and thinly sliced

2 carrots, diced

1 onion, chopped

4 garlic cloves, sliced

4 1/2 cups chicken broth

1 1/2 cups milk

1/4 cup parmesan cheese

Combine spinach, potato, carrot, onion, garlic, broth, salt and pepper (to taste). Cover and bring to a boil, then reduce heat to medium-low and simmer until vegetables are tender--about 15 minutes. Transfer to a blender and puree. Return puree to saucepan. Stir in milk and heat till warm, stirring frequently. Ladel into bowls and top each with 1 tbsp parmesan cheese.

1/4 (2 cups)=216 calories/5 g. fat/5 g. fiber