Slow Cooker Creamed Spinach and Artichoke Soup
A velvety keto soup blending spinach, artichoke hearts, and cream cheese, simmered low and slow for a comforting bowl. This american-inspired keto (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 weekly meal plan and pairs well with a quick salad or grain on the side. 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
Instructions
- Step 1: Place 8 cups chopped fresh spinach and 14 oz chopped canned artichoke hearts into the slow cooker.
- 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.
- Step 3: Cover and cook on low for 4 hours until spinach is wilted and flavors meld.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Creamed Spinach and Artichoke Soup take to make?
Total time is about 265 minutes (10 min prep + 255 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Creamed Spinach and Artichoke Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh spinach, chopped from drying out.
Can I substitute ingredients in Slow Cooker Creamed Spinach and Artichoke Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Creamed Spinach and Artichoke Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow Cooker Creamed Spinach and Artichoke Soup low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
