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.
Slow Cooker Spinach Artichoke Parmesan Soup Recipe
This creamy Slow Cooker Spinach Artichoke Parmesan Soup Recipe is the perfect side soup or serve as a meal with Bread Machine Rosemary Focaccia Bread.
Recipe Yields: 4-5 Servings
8 ounces frozen spinach
14 ounces artichoke hearts in water, drained and chopped roughly
1 small onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
32 ounces chicken or vegetable broth
1⁄4 tsp salt
1⁄4 tsp pepper
1⁄8 tsp red pepper flakes
1⁄2 cup evaporated milk
1⁄2 cup milk (any kind)
1⁄2 cup flour
4 ounces cream cheese, cut in 4 chunks
1⁄4 parmesan cheese, plus more for garnish
1. In a large slow cooker, add spinach, artichokes, onion, garlic, olive oil, broth, salt, pepper, and red pepper flakes. Cook on high for 5 hours, or low for 7-8 hours.
2. After spinach mixture has cooked throughly, in a separate bowl, add evaporated milk, milk, and flour; whisk to combine completely. Add milk mixture to slow cooker, cover, and cook on high for 30 minutes.
3. Remove cover, add cream cheese and 1⁄4 cup parmesan cheese, stir to combine.
4. Serve in bowls garnished with additional parmesan cheese, salt, and pepper to taste.
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