Potato, Spinach, and Artichoke Soup

5 large baking potatoes, peeled and quartered
Salt
9 oz frozen artichoke hearts, thawed
20 oz chopped frozen spinach, thawed
2 Tbsp butter
2 Tbsp olive oil
1 onion, finely chopped
4 cloves garlic, finely chopped
1 cup milk
pepper
4 sprigs thyme, leaves chopped
4 cups chicken broth
1 cup grated Parmesan cheese
crusty bread, sliced and toasted

Boil potatoes until fork tender.  Squeeze dry frozen thawed vegetables in a paper towel.  In pot, melt the butter in the olive oil.  Add the onion and garlic and cook until softened.  Add the boiled potatoes and milk and mash together. Season with pepper and thyme, then stir in the chicken broth.  Stir in the reserved vegetables and heat through, about 2 minutes.  Stir in the cheese.  Thin the soup with a little water if desired.  Serve with crusty bread and extra Parmesan cheese.

Serves 4-6