Ingredients
-
1 tablespoon olive oil
-
1/2 cup onion, chopped (I used red onion)
-
1/2 cup celery, chopped
-
1/4 cup baby carrots, chopped
-
4 garlic cloves, minced
-
4 cups chicken broth
-
1 (10 ounce) package frozen chopped spinach
-
1 (14 ounce) can artichoke hearts, quartered
-
4 ounces cream cheese
-
1/2 cup milk (I used whole milk)
-
1 teaspoon soy sauce
-
4 ounces Laughing Cow cheese (original flavor)
-
6 slices bacon, cooked and crumbled (optional, I microwaved them for 5 minutes)
Instructions
- 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.