Sunday, October 16, 2011

Cheesy Spinach Artichoke Soup


I found the original recipe here. I made some changes and I've listed my changes.

Cheesy Spinach-Artichoke Soup 
  • 1/2 cup of butter
  • 6 tablespoons flour
  •  2cups chicken stock
  • 1/4 to 1/2 teaspoon ground pepper
  • 1 bag of fresh spinach
  • 1 (14 ounce) can artichoke hearts, drained and chopped (any tough outer-leaves removed)
  • 1 (10 ounce) can diced tomatoes
  • 1 (4-ounce) cream cheese, cubed and at room temperature
  • 2 cups Tex Mex shredded cheese
  • 1 cup turkey, cooked and cubed
  • 1 (10oz) can evaporated milk.
  • mushrooms, button chopped up, about 6 small
Melt butter in a saucepan.  Add flour and make a paste.  Add chicken stock.  Cook over medium heat till thickened, stirring often.  Season with pepper.  Add cream cheese, Parmesan and Monterey Jack cheese and stir until it's smooth and melted.  Add spinach (let spinach boil down before adding the rest), artichoke hearts, tomatoes and turkey.  Gently stir till blended.  Keep the soup warm, but do not boil.  Garnish with sliced green onion and croutons or serve in a warm bread bowl.  Serves 10.



I love this soup. It was super tasty. My middle boy and Husband loved it. The other two wouldn't try since it had tomatoes in it.