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Creamy Spinach Artichoke Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups

Ingredients
  

  • 2 tablespoons butter
  • 3 garlic cloves, minced
  • 14 ounces canned artichoke hearts, drained and chopped
  • 4 cups chicken broth
  • 8 ounces cream cheese, cubed
  • 1 cup heavy cream
  • 5 ounces fresh spinach
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Melt the butter in a large pot over medium heat. Add the minced garlic and cook for one minute until fragrant.
  • Stir in the chopped artichoke hearts and cook for two minutes to warm them through.
  • Pour in the chicken broth and bring the mixture to a simmer.
  • Add the cubed cream cheese and stir until it melts completely into the broth.
  • Pour in the heavy cream and continue stirring until the soup is smooth and heated.
  • Add the fresh spinach and cook for two to three minutes until it wilts.
  • Stir in the Parmesan and mozzarella until both cheeses melt and the soup thickens.
  • Season with salt and black pepper, then serve hot.

Notes

For a smoother finish, use an immersion blender on the soup before adding the spinach. Leftovers reheat well on low heat with a splash of broth to loosen the texture if it thickens in the fridge. Skip the mozzarella and use extra Parmesan if you want a sharper flavor.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Measuring cups