Creamy Spinach Artichoke Soup
Rich and creamy spinach artichoke soup made with chicken broth, heavy cream, spinach, artichokes, spices, and cream cheese. Perfect for a cold winter's day!
Servings: 6
Equipment
Ingredients
- 2 Tablespoons Butter
- 1 Onion chopped
- 4 Garlic Cloves minced (or 3/4 teaspoon Garlic Powder)
- 1 - 9- ounce pkg. Frozen Chopped Spinach may use 1/2 of pkg. if you so desire
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 3 Tablespoons Flour may delete if you want gluten-free or keto-friendly soup
- 4 cups Chicken Broth
- 1 - 14 ounce can Artichoke Hearts drained and roughly chopped
- 1- 1 1/2 cups Heavy Cream depending on how creamy you want the soup
- 1 - 8- ounce pkg. Cream Cheese
- 1 cup Parmesan Cheese plus additional 1/2 cup for garnish
Instructions
- In a large pot, melt butter over medium-high heat. Add onion and saute for 5 minutes. Add garlic and saute for 1 minute longer.
- Stir in frozen spinach. Stir often and break apart using a wooden spoon. Cook for 5-7 minutes or until spinach is warmed throughout. Sprinkle with salt and pepper. Stir in flour, stirring well to avoid any lumps.
- Pour in chicken broth and artichoke hearts. Heat for 5-10 minutes.
- Turn heat to LOW. Add heavy cream. Stir together. Add cream cheese and let melt slowly. You want it to be at a low heat to prevent curdling.
- Stir in parmesan cheese.
- Season according to taste. Sprinkle with parmesan cheese shavings.