Creamy Spinach Artichoke Soup (Printable Version)
A rich, comforting blend of artichokes and fresh spinach in a velvety creamy base.
# What You'll Need:
→ Vegetables
01 - 1 medium yellow onion, finely chopped
02 - 3 garlic cloves, minced
03 - 1 (14 oz) can artichoke hearts, drained and roughly chopped
04 - 4 cups fresh spinach, roughly chopped
05 - 2 medium Yukon Gold potatoes, peeled and diced
→ Dairy
06 - 2 tablespoons unsalted butter
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
→ Liquids
09 - 4 cups vegetable broth
→ Spices & Seasonings
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt, plus more to taste
13 - 1/4 teaspoon ground nutmeg
→ Optional Garnishes
14 - Croutons
15 - Extra Parmesan cheese
16 - Chopped fresh parsley
# How To Make:
01 - Melt the butter in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add the diced potatoes to the pot and cook for 2–3 minutes, stirring occasionally to coat with the butter and aromatics.
04 - Add the chopped artichoke hearts, dried thyme, ground nutmeg, salt, and black pepper. Mix thoroughly to distribute the spices evenly.
05 - Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 15–20 minutes until the potatoes are completely tender when pierced with a fork.
06 - Add the chopped spinach and cook for 2–3 minutes, stirring occasionally, until the spinach is fully wilted and incorporated.
07 - Using an immersion blender, purée the soup directly in the pot until mostly smooth with some texture remaining. Alternatively, transfer carefully to a countertop blender in batches.
08 - Stir in the heavy cream and grated Parmesan cheese. Gently reheat over low heat, stirring constantly, until the cheese is melted and the soup reaches a creamy consistency. Adjust salt and pepper to taste.
09 - Ladle the hot soup into bowls and garnish with croutons, additional Parmesan cheese, and chopped fresh parsley if desired.
# Expert Advice:
01 -
- The potatoes create this velvety thickness that feels indulgent without needing a roux or excessive cream
- Something magical happens when nutmeg meets artichokes, like they have been secret best friends all along
02 -
- An immersion blender will change your soup life forever, no transferring hot liquid, no blender explosions, just smooth creamy results in minutes
- The nutmeg might seem strange but trust me, it is the secret ingredient that makes people ask what is in this soup
03 -
- Grate your own Parmesan instead of buying pre-grated, the melting difference is remarkable
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge