Creamy Spinach Artichoke Soup

I recently got this recipe from a friend's blog.  Tracy was actually the motivation I needed to get my own blog started.  She was right when she said this tastes just like the dip.

She called her version "low fat".  I did not use low fat cream cheese, but the real deal.  I think it would taste great either way.  I also used a 14 oz can of artichoke hearts because I can not get enough of them.  Lastly, Alex will not eat feta cheese.  I LOVE feta!  I put romano on his soup, but it definitely tasted better with feta on mine!

Alex ate this soup with french bread, while I ate it with tortilla chips.  Hope you enjoy this yummy soup during this cold weather!

All the ingredients ready to go.

Low Fat Creamy Spinach Artichoke Soup

From:  Souper Jenny Cooks

Serves 4-6

Ingredients:

Olive Oil

2 Cloves minced garlic (I did 3 because we were down to the center of the bulb with the smaller cloves)

1 medium yellow onion, chopped

25 oz. frozen chopped spinach

8 oz. can chopped artichokes

2 quarts vegetable broth

6 oz of low fat cream cheese (or the real kind:))

1/2 cup crumbled feta

Directions:

Heat oil over medium high and add chopped onion and garlic.  Saute for about 5 minutes.  

This is the most amazing smell, garlic and onion cooking!  

Side note:  I do not recommend using a non-stick pan over medium heat due to the potential risk factors for cancer.  You can research this more if you would like.  Unfortunately, I did not have a pot that was large enough for this soup that was not non-stick.  It is my goal to acquire some cast iron pots soon.

Add frozen spinach, artichoke hearts, and vegetable broth.  Bring to a boil and let simmer for about 30 minutes.  

Cut cream cheese and add to soup.  Puree in a food processor or blender until well blended.  

We own a VitaMix which if you are not careful will puree anything you put in it.  My first batch looked like baby food, so I was more careful with the second batch and left it a little chunkier.  

Serve with crumbled feta on top.