CREAMY SPINACH ARTICHOKE SOUP #ketodiet #crockpot

Along these lines, since downpour is in the estimate, soup is on the supper menu. In any case, in light of the fact that my better half Dean has an exacting "no soup arrangement in the mid year", we fit in however much soup as could be expected in the winter. I could eat soup throughout the entire year yet he accepts that it has a place just in the winter and summer is for servings of mixed greens and burgers. He might be correct however I think this Creamy Spinach Artichoke Soup can be eaten throughout the day, consistently.

This Creamy Spinach Artichoke Soup is made by sauteing onions and garlic in spread until decent and delicate. Solidified spinach is included alongside flavors and chicken soup. Artichokes, overwhelming cream, parmesan cheddar and cream cheddar balance the soup. How might you turn out badly with that rundown of fixings? Thank sky there is spinach in there to adjust everything!

Rich and smooth spinach artichoke soup made with chicken juices, overwhelming cream, spinach, artichokes, flavors, and cream cheddar. Ideal for a virus winter's day!

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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

1. 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.
2. 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.
3. Pour in chicken broth and artichoke hearts. Heat for 5-10 minutes.
4. 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.
5. Stir in parmesan cheese.
6. Season according to taste. Sprinkle with parmesan cheese shavings.

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