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Madison Area Gluten Intolerance Chapter

Spinach Artichoke Soup

2 15-ounce cans vegetable broth (save cans to measure cream with)
2 broth cans of heavy whipping cream
4 carrots
2 celery Stalks
1 medium-sized white onion
1 can artichoke hearts (canned in water)
1/4 pound fingerling (or baby red) potatoes
1 10-ounce bag fresh spinach
1/2 stick (4 tablespoons) butter
1 cup Parmesan cheese
1 cup Swiss cheese
2 teaspoons salt
2 teaspoons pepper
1 teaspoon garlic and wine seasoning

Quarter the potatoes and place in boiling water. Cook until semi-soft (approximately 10-15 minutes depending on amount and size). When done, drain and let cool.

While the potatoes are cooking, dice carrots, onions, and celery. Combine in large skillet. Sauté diced vegetables in two tablespoons (1/4 stick) of butter over medium-high heat. Once fully cooked place into large Dutch oven with one can vegetable stock and one broth can of whipping cream. Heat over medium low, stirring occasionally.

Quarter artichoke hearts and sauté in two tablespoons (1/4 stick) of butter in the skillet. Add spinach and sauté until leaves are fully wilted and equally cooked. Add the artichokes and spinach to the Dutch oven. Add the second can of vegetable stock and second broth can of cream. Continue to heat over medium low and stir soup occasionally.

Cut the potatoes into bite size pieces and add to the Dutch oven.

Add seasonings and cheeses. Heat over low heat, stirring frequently until cheeses melt and soup comes to a simmer. Do not boil.