Spinach Artichoke Soup Recipes

Steps:

• Saute onion, celery and carrots in oil on medium heat until tender (about 7-10 minutes).
• Add garlic and saute for one minute.
• Add chicken broth, spinach, and half the artichoke hearts.
• Increase heat to medium-high and simmer for 5 minutes.
• Reduce heat to medium and puree with stick blender (or in regular blender and return to pot).
• Add cream cheese, milk, soy sauce, and the other half of the artichoke hearts, stirring frequently until cheese is completely melted (about 3-5 minutes).
• Break up laughing cow cheese into smaller pieces and stir into soup until partially melted.
• Immediately remove from heat and serve topped with crumbled bacon and freshly ground black pepper.

Steps:

• Melt butter in large saucepan on medium heat. Add celery, onions and garlic; cook 8 min. or until vegetables are crisp-tender, stirring frequently. Add flour; cook 3 min., stirring constantly.
• Add 2-1/2 cups milk, then broth, stirring after addition with whisk until mixture is well blended. Cook 10 min. or until thickened, stirring constantly. Add artichokes and spinach; mix well. Bring to boil, stirring frequently.
• Whisk Neufchatel and remaining milk in small bowl until blended. Add to soup along with the Parmesan; cook and stir on medium-low heat 2 to 3 min. or until heated through.

Steps:

• Saute leeks and garlic in oil in a large pot over medium-high heat. Cook until leeks are soft, about 2 min., then add chicken and artichokes.
• Saute 2 min., then stir in flour and cook for 1 minute
• Deglaze with wine and simmer until nearly evaported, scraping any bits from the bottom of the pot.
• Stir in broth, milk, and cream, and bring to a boil.
• Reduce heat to low, add the spinach and Parmesan, and stir until spinach wilts.
• Season with salt and pepper before serving.