Creamy Spinach and Artichoke Soup

1. Sauté Artichokes and Garlic

Start by melting 2 tablespoons of salted butter in a large saucepan over medium heat. Once the butter is melted, add the chopped artichoke hearts, minced garlic, ¾ teaspoon of salt, and ½ teaspoon of black pepper. Sauté this mixture for about 2 minutes until the garlic becomes fragrant and the artichokes are heated through.

2. Simmer with Chicken Broth

Next, pour in 4 cups of chicken broth and stir. Bring the mixture to a simmer, which should take around 5 minutes. This step allows the flavors to meld together and creates a base for your soup.

3. Add and Melt Cheeses

Add the cubed cream cheese and grated Parmesan cheese to the saucepan. Stir continuously for about 8 minutes until the cheeses are fully melted and the mixture is smooth. This creates a rich, creamy base for your soup that will be the backbone of its deliciousness.

4. Incorporate Spinach and Cream

Once the cheese mixture is smooth, stir in the chopped fresh spinach, ½ cup of heavy cream, and, if you like a bit of heat, ¼ teaspoon of red pepper flakes. Continue to cook for another 2 minutes until the spinach has wilted and the soup is well combined.

5. Garnish and Serve

Finally, ladle the soup into bowls and garnish with cooked, crumbled bacon and a bit of extra grated Parmesan cheese. Serve immediately and enjoy the comforting, creamy flavors of this delicious spinach and artichoke soup.