Slow Cooker Creamed Spinach and Artichoke Soup

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A velvety keto soup blending spinach, artichoke hearts, and cream cheese, simmered low and slow for a comforting bowl. This American-inspired keto recipe (low carb), ready in about 265 minutes, pairs fresh spinach, chopped, cream cheese, softened, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 cups fresh spinach, chopped
• 14 oz can canned artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1 1/2 cups heavy cream
• 3 cups chicken broth
• 3 cloves minced garlic
• 3 tbsp unsalted butter
• 1/2 cup grated parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Place 8 cups chopped fresh spinach and 14 oz chopped canned artichoke hearts into the slow cooker.
2. Step 2: Add 3 minced garlic cloves, 3 tbsp unsalted butter, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp onion powder. Pour in 3 cups chicken broth and stir gently.
3. Step 3: Cover and cook on low for 4 hours until spinach is wilted and flavors meld.
4. Step 4: After 4 hours, stir in 8 oz softened cream cheese, 1 1/2 cups heavy cream, and 1/2 cup grated parmesan cheese until smooth and creamy.
5. Step 5: Use an immersion blender to puree the soup until velvety or leave slightly chunky as preferred. Heat for an additional 15 minutes on low before serving.