Creamy Chicken Artichoke Soup

2 Tbsp. butter

1 Tbsp. dried minced onion

2 tsp. minced garlic

1 tsp. salt

1 tsp. pepper

3 Tbsp. flour

4 c. chicken broth

a 14 oz. bottle artichoke hearts

2 cans of chicken (or cook some)

Handful fresh spinach

1 c. heavy cream

8 oz. cream cheese

1 c. Parmesan cheese

Melt butter with onion and garlic over medium heat. Whisk in flour, salt and pepper. Add chicken broth, artichoke hearts, chicken and chopped fresh spinach. Heat till warmed through. Turn heat to low. Stir in cream. Add cream cheese and stir until melted. Stir in cheese and serve with more cheese if desired.