Best Creamy Spinach Artichoke Soup Recipes

CREAMY SPINACH ARTICHOKE SOUP

Steps:

• Melt butter in a large, deep pan over medium heat. When butter is melted, add artichokes and sauté 3-4 minutes. Add garlic and cook another minute or so until fragrant. Stir in flour and stir til butter and flour clumps up.
• Add broth and whisk until smooth. Add spinach and cream cheese. Continue to stir until cream cheese is melted, then whisk in half and half and salt. Add tortellini and parmesan and stir until parmesan is melted. Serve warm and top with additional parmesan cheese if desired.

SPINACH-ARTICHOKE SOUP

Steps:

• Melt the butter in a medium Dutch oven or pot over medium heat. Add the leek and celery; season with salt and pepper. Cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Add the thyme and garlic, then sprinkle in the flour. Cook, stirring, until the vegetables are coated with flour, 1 to 2 minutes.
• Add the chicken broth, artichokes, bay leaf and lemon zest to the pot and bring to a simmer. Cook until the vegetables are very tender, 10 to 12 minutes. Stir in 1/2 cup heavy cream and the spinach; cook until the spinach is wilted, about 4 minutes. Remove the bay leaf and lemon zest.
• Working in small batches, transfer the soup to a blender and puree with the parsley and 1/4 cup creme fraiche until smooth. Return to the pot, season with salt and reheat.
• Combine the remaining 2 tablespoons creme fraiche and 2 teaspoons heavy cream. Ladle the soup into small glasses; top with the thinned creme fraiche and chives.

CREAM OF SPINACH AND ARTICHOKE SOUP MY WAY

Steps:

• Clean potatoes (leave the skin on), cut into small pieces, par-boil (don't overcook), and then set aside.
• For the artichokes drain and squeeze out excess water, cut in half, sprinkle with cinnamon and set aside.
• Cut baby carrots into small round pieces and set aside.
• Clean scallions or leek, chop and set aside.
• INSTRUCTIONS.
• Line a metal pan with aluminum foil (for an easy clean-up), add melted butter or margarine and olive oil, add potatoes & artichokes (toss), roast in an oven until tops of vegetables are brown, turn vegetables and brown other side, set aside.
• Place frozen spinach in a large pot and cook according to package instructions (add a little water as needed).
• Using a hand blender/chopper, chop the cooked spinach a little more (does not have to be finely chopped/pureed).
• Add chicken stock, butter or margarine, garlic, carrots, leek (if used) and cook for about 5 minutes. Add the potato flakes, heavy cream, nutmeg and cook on low heat for about another 3 minutes, stir often.
• Place soup in individual bowls, then add roasted potato & artichokes on top, sprinkle with scallions (if used) and cilantro.
• Enjoy!
• NOTE.
• You can roast any number of vegetables to your liking, as a topping for this soup. Also, you might want to have on the side a bowl of sour cream for guests/family to add to their individual bowels. Plus some warm pita bread or a hard pumpernickel bread would be real nice as well.