Spinach Artichoke Soup (Primal)

Spinach Artichoke Soup


We were at Applebee’s the other night and all I could think about was spinach artichoke dip (full disclosure: we had some…I had forgotten that as far as spinach artichoke dip goes, theirs is pretty much the bottom of the barrel, even under the TGI Fridays dip in the frozen section of your local grocery store).  On our way home, I decided that I was going to make a soup version of the dip.  I know, I know, I make a lot of soup.  But really…I don’t want to just make a primal version of the dip and eat it with a spoon, and dipping vegetables in it is boring.  You would have to cut HUGE sections of vegetable to scoop up the amount of dip that needs to be scooped up with each bite.

So soup it is.  And I shall eat it with a spoon.

It’s not a dead ringer for the dip, but it’s pretty close.  I mean, anything that you turn into a soup takes on a slightly different flavor…but this gets the job done, so try it!


Spinach Artichoke Soup (Primal)

Serves 4-6

1.5-2 pounds chicken breasts, cooked and cut into chunks

1 Tbsp Kerrygold butter

1 medium onion, diced

4 garlic cloves, minced

2 stalks celery, sliced

1 pound potatoes, peeled and diced

3 C water

6 oz cream cheese, cut into chunks

1/2 C heavy cream or coconut milk

2-3 C chicken broth

5 oz chopped spinach

1 C Parmesan cheese, grated

salt and pepper

1/2 tsp cayenne pepper

1 tsp Worcestershire


1.- Grill, fry, or cook chicken in any manner you would like.  Set aside, let cool, and cut into whatever size chunks you want in your soup.

2.- In a large stock pot, melt Kerrygold over medium-low heat.  When hot, add onions and saute until soft (7-8 minutes).  Add garlic and celery and cook until fragrant (about a minute).  Add potatoes and water.  Bring to a simmer.  Turn heat down and simmer 15-20 minutes, until potatoes are tender.

3.- Pull soup off heat and blend until creamy either in regular blender, food processor, or with a stick blender.  Add cream cheese, cream, and chicken broth and put pot back on medium-low heat.  Cook until cream cheese is well-integrated (about 15 minutes), stirring regularly.

4.- Add salt, pepper, cayenne, and Worcestershire.  Stir and taste to adjust seasoning.  Add spinach, Parmesan, and chicken to the soup.  Stir and cook until spinach is soft.

Garnish ideas:

Crumbled bacon (duh)

Green Onions

Sliced sun-dried tomatoes

Parmesan cheese

Sour cream


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