Spinach-Artichoke Soup

  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 8 servings
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2 tablespoons unsalted butter

1 medium leek (white and light green parts only), halved, thinly sliced and well rinsed

1 stalk celery, chopped

Kosher salt and freshly ground pepper

1 1/2 teaspoons chopped fresh thyme

1 clove garlic, crushed

2 tablespoons all-purpose flour 

3 cups low-sodium chicken broth

1 9-ounce package frozen artichoke hearts, thawed

1 bay leaf

Zest of 1/2 lemon (removed with a vegetable peeler)

1/2 cup plus 2 teaspoons heavy cream

3 ounces baby spinach

1 cup fresh parsley

1/4 cup plus 2 tablespoons creme fraiche

Chopped fresh chives, for topping


  1. Melt the butter in a medium Dutch oven or pot over medium heat. Add the leek and celery; season with salt and pepper. Cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Add the thyme and garlic, then sprinkle in the flour. Cook, stirring, until the vegetables are coated with flour, 1 to 2 minutes.
  2. Add the chicken broth, artichokes, bay leaf and lemon zest to the pot and bring to a simmer. Cook until the vegetables are very tender, 10 to 12 minutes. Stir in 1/2 cup heavy cream and the spinach; cook until the spinach is wilted, about 4 minutes. Remove the bay leaf and lemon zest.
  3. Working in small batches, transfer the soup to a blender and puree with the parsley and 1/4 cup creme fraiche until smooth. Return to the pot, season with salt and reheat.
  4. Combine the remaining 2 tablespoons creme fraiche and 2 teaspoons heavy cream. Ladle the soup into small glasses; top with the thinned creme fraiche and chives.
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