Heat oil in a Dutch oven over medium-high heat.
Add onion and bell pepper, saute 5 minutes. Add potato, chicken broth
and seasonings; bring to a boil. Reduce heat and simmer, covered,
for 20 minutes or until potatoes are tender.
Gradually add milk to flour, whisking until smooth. Add to soup,
stirring well. Cook 10 minutes over medium low heat or until thickened.
Add shrimp and spinach and cook for several minutes more until spinach
is wilted.
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