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Slow Cooker Spinach Artichoke Parmesan Soup Recipe

This creamy Slow Cooker Spinach Artichoke Parmesan Soup takes all the things you love about the dip and makes it into a soup. Perfect side for bread and sandwiches.

When fall and winter weather start “blowing in”, this is one of my favorite soups to make.

(And, as Midwesterners we know, the season change is directly correlated to how much the wind is blowing.)

As a general rule, cream soups DO NOT DO WELL in a slow cooker, this one is the exception because you cook all of the non-dairy ingredients for several hours and then add the dairy…so your soup stays creamy and doesn’t curdle.

(If you ever wondered what causes curdling, it is usually extreme heat or an acid, like lemon.)

This Slow Cooker Spinach Artichoke Parmesan Soup Recipe is a perfect side soup (think with a panini or grilled cheese) or as light meal with an artisan bread.

For me, it’s one of my favorites to serve at a “girl’s night potluck” because I’ve yet to meet a woman who doesn’t love spinach-artichoke dip and this is the soup variation.

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