Go Back

Creamy Spinach and Artichoke Soup

Sue Lau | Palatable Pastime
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins


  • 2 tablespoons olive oil
  • 3/4 cup chopped onion
  • 1 leek diced (white and light green parts only)
  • 2 teaspoons chopped garlic
  • 1/3 cup all-purpose flour
  • 40 ounces chicken stock
  • 2 teaspoons mild curry powder
  • 1-1/2 teaspoons dried marjoram
  • 1 teaspoon black pepper
  • salt to taste varies with type of chicken stock
  • 12 ounces frozen artichoke hearts thawed and quartered
  • 10 ounces frozen chopped spinach thawed and drained
  • 8 ounces cream cheese cubed, and at room temperature


  • Heat oil and saute the onion and leek with garlic until soft, 5-10 minutes.
  • Stir in the flour to coat.
  • Whisk in the chicken stock, and add curry powder, marjoram, black pepper and salt to taste.
  • Add artichoke hearts and chopped spinach.
  • Bring mixture to a boil stirring constantly to thicken.
  • Remove from heat and add cream cheese cubes, stirring until they melt and incorporate.
  • Serve hot.


From the kitchen of palatablepastime.com
Keyword artichokes, soup, spinach