Ingredients

• 4 Slices of Bacon, diced
• 1 tablespoon Butter
• 1 Small Yellow Onion, diced
• 3 Garlic Cloves, minced
• 5 cups Chicken Broth
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Dried Dill Weed
• 1/2 teaspoon Dried Chives
• Salt and Pepper to taste
• 1 Bay Leaf
• 4 cups Chicken, cooked and shredded
• 8 ounces Cream Cheese, softened
• 1 cup Shredded Cheddar Cheese
• 3 cups Baby Spinach
• 1/4 cup Heavy Cream
• Sliced Green Scallions, for garnish

Directions

1. Cook diced bacon to a crisp in a soup pot; remove bacon from pot with a slotted spoon and leave the grease in the pot
2. Add butter to the pot; melt over medium-high heat; stir in onions; cook for 3 minutes; stir in garlic; cook for 20 seconds
3. Add chicken broth; scrape the browned bits from the bottom of the pan and stir
4. Season with garlic powder, onion powder, dill weed, chives, salt and pepper; add the bay leaf; bring to a boil; lower heat to medium low; cook for 5 minutes
5. Stir in shredded chicken; cook for 5 minutes; add cream cheese; whisk until completely melted and combined; stir in shredded cheddar cheese whisk until melted and combined
6. Add baby spinach; cook for 2 minutes; stir in heavy cream; cook for 1 minute
7. Taste for seasonings and adjust accordingly; remove bay leaf
8. Remove soup from heat; top with scallions and prepared bacon