Step 1

Cook diced bacon to a crisp in a Dutch Oven or soup pot.

Step 2

Remove bacon from pot with a slotted spoon, leaving bacon grease in the pot.

Step 3

Add butter to the pot and melt over medium-high heat.

Step 4

Stir in onions and cook for 3 minutes.

Step 5

Stir in garlic and cook for 20 seconds.

Step 6

Add chicken broth and scrape up all the browned bits from the bottom of the pot.

Step 7

Season with garlic powder, onion powder, dill weed, chives, salt, and pepper.

Step 8

Add bay leaf and bring to a boil; lower heat to medium low and cook for 5 minutes.

Step 9

Stir in shredded chicken; cook for 5 minutes.

Step 10

Add cream cheese and whisk in until completely melted and combined.

Step 11

Stir in shredded cheese; whisk until melted and thoroughly combined.

Step 12

Add baby spinach; cook for 2 minutes.

Step 13

Stir in heavy cream and cook for 1 minute.

Step 14

Taste for seasonings (salt and pepper) and adjust accordingly. Remove bay leaf.

Step 15

Remove soup from heat; top with scallions and previously prepared bacon.

Step 16

Serve.