In a large stock pot, melt the butter or coconut oil.
Saute the leeks, diced onion, and mushrooms until the onion is translucent and mushrooms are tender.
Add the minced garlic and saute one additional minute.
Stir in the chicken stock.
Add the asparagus and artichoke hearts and bring to a simmer.
Cook about 10 minutes or until the asparagus is tender.
Stir in the cream cheese, spinach, parsley, mustard, Italian seasoning, red pepper flakes, salt, and pepper.
Allow the cream cheese to soften for a few minutes.
Blend the soup with an immersion blender until smooth.
Stir in the heavy cream or coconut milk and serve.
Notes
I sometimes add a sprinkle of shredded Parmesan on top or make some Parmesan cheese crisps in the oven.Add leftover roasted chicken for an extra boost of protein.