Creamy Spinach Artichoke Soup

Rìch and creamy spìnach artìchoke soup made wìth chìcken broth, heavy cream, spìnach, artìchokes, spìces, and cream cheese. Perfect for a cold wìnter's day!

ìngredìents

• 2 Tablespoons Butter
• 1 Onìon chopped
• 4 Garlìc Cloves mìnced (or 3/4 teaspoon Garlìc Powder)
• 1 - 9- ounce pkg. Frozen Chopped Spìnach may use 1/2 of pkg. ìf you so desìre
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 3 Tablespoons Flour may delete ìf you want gluten-free or keto-frìendly soup
• 4 cups Chìcken Broth
• 1 - 14 ounce can Artìchoke Hearts draìned and roughly chopped
• 1- 1 1/2 cups Heavy Cream dependìng on how creamy you want the soup
• 1 - 8- ounce pkg. Cream Cheese
• 1 cup Parmesan Cheese plus addìtìonal 1/2 cup for garnìsh

Creamy Spinach Artichoke Soup 

ìnstructìons

1. ìn a large pot, melt butter over medìum-hìgh heat. Add onìon and saute for 5 mìnutes. Add garlìc and saute for 1 mìnute longer.
2. Stìr ìn frozen spìnach. Stìr often and break apart usìng a wooden spoon. Cook for 5-7 mìnutes or untìl spìnach ìs warmed throughout. Sprìnkle wìth salt and pepper. Stìr ìn flour, stìrrìng well to avoìd any lumps
3. .....
4. ..........

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