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Rach says she's been making a lot of "snackable suppers" lately such as this Thai-inspired one with corn fritters and stir-fried chicken with basil in lettuce cups. "This is another one of those meals," she explains. "It's a meal based on a snack, one of the most popular hot dips in history—spinach artichoke dip. We're making a little thinner version of that and calling it soup. And we're serving it with lots and lots of garlic-Parm pita chips for dipping. I don't even know that you technically need a spoon for this!"  

For more hearty soups from Rach, check out her Classic Minestrone and Korean-Style Chicken Noodle Soup


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 onions or 3 large shallots, finely chopped
  • 1 leek, chopped
  • 5 or 6 cloves garlic, chopped or grated
  • ½ cup white wine (optional)
  • 3 medium potatoes, peeled and chopped into small dice (½ inch)
  • Salt and white pepper
  • Two 16-ounce bags chopped frozen spinach, defrosted and drained well in kitchen towel
  • Juice of half a lemon
  • About 1/8 teaspoon grated nutmeg
  • 2 cans or defrosted frozen artichoke hearts, chopped into small dice
  • 2 quarts chicken bone broth or stock or vegetable stock or broth
  • 1 cup heavy cream
  • One 3-ounce brick cream cheese, cut into pieces
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1 large bag of garlic and cheese or herb pita chips


Serves: 4 to 6


Heat a soup pot over medium heat with olive oil and butter, add onions and leeks and get them going a few minutes.

6-Quart Covered Stockpot

6-Quart Covered Stockpot

Rachael Ray

Add garlic and stir a minute more, then add white wine and let it absorb and stir in potatoes. Season with a generous amount of salt and some white pepper.  

Stir in the spinach, add lemon juice and season with nutmeg. Add artichokes and stock or broth and simmer 8 to 10 minutes. Add the cream, cream cheese and grated cheese and adjust seasoning to taste.  

Serve with pita chips on the side for dipping.