Ingredients
2 Tablespoons Butter
1 Onion, chopped
4 Garlic Cloves, minced (or 3/4 teaspoon Garlic Powder)
1 – 9-ounce package Frozen Chopped Spinach (may use 1/2 of package if desired)
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 package 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 sauté for 5 minutes. Add garlic and sauté 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350 Kcal