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