Rachael Ray's Potato, Spinach, and Artichoke Soup

A friend of mine made this for me and I really liked it. She was kind enough to share the [Rachael Ray] recipe with me. I hope you like it too!

(Serves 4-6 people)

5 large potatoes, pealed and quartered
salt (to taste)
9 oz box of frozen artichoke hearts (thawed)
2- 10 oz boxes of frozen spinach (thawed)
2 T butter
2 T olive oil
1 onion (finely chopped)
4 cloves of garlic (minced)
1 c milk
pepper (to taste)
4 sprigs of thyme, leaves chopped
1 -32 oz container of chicken broth (4 cups)
1 c Parmesan cheese
loaf of garlic bread, prepared as usual

1. Place the potatoes in a large pot of cold water and bring to a boil. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes. Drain the potatoes and return them to the pot to dry out.
2. Place the vegetables in a clean kitchen towel and squeeze dry.
3. In a medium pot, melt the butter in the olive oil, over medium-low heat. Add the onion and garlic and cook until softened, 10 minutes. Add the boiled potatoes and milk and mash together. Season with pepper and the 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. Pass the garlic bread and extra Parmesan cheese around the table.