Cream of Spinach and Artichoke Soup
Everyone’s favorite dip is now a soup!
- In a Dutch oven, melt butter over medium heat. Add onion and sauté until soft and translucent, about 8 minutes. Sauté spinach until wilted, add the artichokes and heat through. Coat the vegetables with the flour and cook for 1 minute.
- Stir in milk and bring to a boil. Reduce heat to a simmer and continue cooking until thick, about 15 minutes.
- Stir in cream cheese, mozzarella and parmesan and cook until smooth. Season with salt, pepper, garlic powder and onion powder. Taste, adjust seasoning if necessary. If soup becomes too thick, add more milk until desired consistency is reached.
Recipe Courtesy of ALDI Test Kitchen