1 - 9-ouncepkg. Frozen Chopped Spinachmay use ½ of pkg. if you so desire
3TablespoonsFlourmay delete if you want gluten-free or keto-friendly soup
1 - 14ouncecan Artichoke Heartsdrained and roughly chopped
1- 1 ½cupsHeavy Creamdepending on how creamy you want the soup
1 - 8-ouncepkg. Cream Cheese
1cupParmesan Cheeseplus additional ½ cup for garnish
In a large pot, melt butter over medium-high heat. Add onion and saute for 5 minutes. Add garlic and saute for 1 minute longer.
Stir in frozen spinach. Stir often and break apart using a wooden spoon. Cook for 5-7 minutes or until spinach is warmed throughout. Sprinkle with salt and pepper. Stir in flour, stirring well to avoid any lumps.
Pour in chicken broth and artichoke hearts. Heat for 5-10 minutes.
Turn heat to LOW. Add heavy cream. Stir together. Add cream cheese and let melt slowly. You want it to be at a low heat to prevent curdling.
Stir in parmesan cheese.
Season according to taste. Sprinkle with parmesan cheese shavings.