📖 Instructions

1. Gather Your Ingredients: Make sure you have all the necessary ingredients prepped and measured out. This helps to speed up the cooking process and prevents you from forgetting anything important.
2. Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and garlic. Sauté until the onion is translucent and the garlic is fragrant. About 5 minutes. Keep an eye on it so the garlic doesn't burn!
3. Add Flour and Make a Roux: Sprinkle the flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes to create a roux. This helps to thicken the soup. Be careful not to burn the flour!
4. Whisk in Broth: Gradually whisk in the vegetable broth, ensuring there are no lumps. Continue whisking until the mixture is smooth. If you do get lumps, don't panic! Just whisk vigorously or use an immersion blender to smooth it out.
5. Add Artichokes and Spinach: Stir in the chopped artichoke hearts and frozen spinach. Bring the soup to a simmer and cook until the spinach is wilted and the artichokes are heated through. This usually takes about 5-7 minutes. i like to give it a taste at this point just to make sure everything is cooking alright.
6. Incorporate Cream and Cheese: Reduce the heat to low. Stir in the cream cheese and heavy cream until fully incorporated and the soup is creamy and smooth. Add half of the grated Parmesan cheese and stir until melted. Make sure the heat is low to prevent the cream cheese from curdling.
7. Season and Blend: Season the soup with salt, pepper, and a pinch of nutmeg. Taste and adjust seasonings as needed. If you prefer a smoother consistency, use an immersion blender to blend the soup until it reaches your desired texture. Be careful when blending hot liquids!
8. Garnish and Serve: Ladle the soup into bowls. Garnish with the remaining grated Parmesan cheese and a sprinkle of red pepper flakes, if desired. Serve hot and enjoy! A crusty bread on the side is always a good idea.
9. A note on leftovers, my sister tried to freeze some after I made it last week and it kinda seperated a bit. So i recommend just eating it all. It's so good I doubt you'll have a problem doing just that!