Cream Of Spinach And Artichoke Soup

1. 1

   Start this creamy soup by adding six cups of chicken stock to a large soup pot and turn the heat on the stove-top to medium high.

2. 2

   When the stock begins to boil, reduce the heat to low medium and add eight ounces frozen cut spinach, half a chopped yellow onion, one tablespoon of minced garlic and the drained, squeezed and cut artichokes. Simmer for ten minutes.

3. 3

   Add the white salt and black pepper. Stir well.

4. 4

   Cut the cream cheese into small slices. Each time you cut a slice off, add it to the pot. Stir well until it's totally melted, approximately 5 minutes.

5. 5

   Add one pint of heavy cream to the pot and stir well. Simmer 5 more minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.