Total Time
Prep 15 mins
Cook 20 mins

A soupalicious spin-off of everyone's favorite party dip! Chunky artichoke hearts in a rich, velvety base of pureed spinach and artichoke hearts, accented by cheese and bacon (optional).

Ingredients Nutrition


  1. Saute onion, celery and carrots in oil on medium heat until tender (about 7-10 minutes).
  2. Add garlic and saute for one minute.
  3. Add chicken broth, spinach, and half the artichoke hearts.
  4. Increase heat to medium-high and simmer for 5 minutes.
  5. Reduce heat to medium and puree with stick blender (or in regular blender and return to pot).
  6. Add cream cheese, milk, soy sauce, and the other half of the artichoke hearts, stirring frequently until cheese is completely melted (about 3-5 minutes).
  7. Break up laughing cow cheese into smaller pieces and stir into soup until partially melted.
  8. Immediately remove from heat and serve topped with crumbled bacon and freshly ground black pepper.
Most Helpful

I made this recipe but tried to keep the Cholestrol Low by omitting the milk and cheese and cutting the cream cheese to one tablespoon. It was wonderful !!!!

LindaRachel March 05, 2012

What a unique idea! I love spinach and artichoke dip - so it's no wonder that I love this soup too!! I used low-fat ingredients and didn't have any trouble. The texture was really great, rich and thick. I pureed all of the artichokes since I didn't think my DS would appreciate chunks. DH kept says 'this is so good.' I loved the taste and the fact that with the reduced fat ingredients it was really a light and filling soup! Well done!!

Brooke the Cook in WI February 23, 2009

While I thought the flavor or this was pretty good, there was something that just did not work for DH and me. Maybe a bit more seasoning. The bacon bits did add a great kick of flavor and I think some seasoned croutons would be great served with this. Good luck Chef!

Kim127 February 21, 2009