Ingredients

• 1 tablespoon olive oil
• 1/2 cup onion, chopped (I used red onion)
• 1/2 cup celery, chopped
• 1/4 cup baby carrots, chopped
• 4 garlic cloves, minced
• 4 cups chicken broth
• 1 (10 ounce) package frozen chopped spinach
• 1 (14 ounce) can artichoke hearts, quartered
• 4 ounces cream cheese
• 1/2 cup milk (I used whole milk)
• 1 teaspoon soy sauce
• 4 ounces Laughing Cow cheese (original flavor)
• 6 slices bacon, cooked and crumbled (optional, I microwaved them for 5 minutes)

Instructions

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.