| 1½ cups | water |
| 3 tsp | chicken bouillon |
| 10 oz | spinach (frozen) |
| 3 tbsp | butter (unsalted) |
| ¼ cup | flour |
| 2 cups | whole milk |
| 1 cup | heavy cream |
| 1 | onion (small, yellow) |
| ¼ cup | parmesan cheese (shredded) |
| 1 tsp | salt |
| 1 tsp | black pepper |
| 3 cloves | garlic (diced) |
| 1½ cups | water |
| 3 tsp | chicken bouillon |
| 10 oz | spinach (frozen) |
| 3 tbsp | butter (unsalted) |
| ¼ cup | flour |
| 2 cups | whole milk |
| 1 cup | heavy cream |
| 1 | onion (small, yellow) |
| ¼ cup | parmesan cheese (shredded) |
| 1 tsp | salt |
| 1 tsp | black pepper |
| 3 cloves | garlic (diced) |
| 1 | Cook water, bouillon, and spinach in a large saucepan until spinach is tender. | 5 min |
| 2 | Melt butter in a large stock pot. | 1 min |
| 3 | Cook onion and garlic until golden and translucent. | 3 min |
| 4 | Stir in flour slowly, mixing throughly and cook until golden. | 2 min |
| 5 | Gradually whisk in milk and cream and cook until thickened. | 5 min |
| 6 | Add spinach to the stock pot and heat gently until consistently heated throughout. | 5 min |