Ingredients

• 2 cups half-and-half
• 1 cup milk
• 1 1/2 teaspoons chicken base
• 1/2 teaspoon Tabasco sauce
• 1/2 teaspoon ground nutmeg, plus more for garnish
• 1/4 teaspoon granulated garlic
• 1/8 teaspoon celery salt
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry (about 2 1/2 cups)
• salt and white pepper, to taste (optional)
• cooked crumbled bacon (to garnish) (optional)

Instructions

1. Place half-and-half, milk, chicken base, Tabasco sauce, nutmeg, garlic, and celery salt in a medium saucepan and heat just until simmering.

2. Remove from heat, but keep warm.

3. In a separate medium saucepan, heat butter over medium heat.

4. Whisk in flour.

5. Cook for 2-3 minutes, stirring often.

6. Slowly whisk warm milk mixture into butter mixture a little at a time, whisking constantly.

7. Simmer for 5 minutes, stirring constantly, until very thick.

8. Stir in spinach and simmer for 5 minutes.

9. Season with salt and ground white pepper if desired.

10. Garnish with bacon and additional nutmeg, if desired.