Artichoke Spinach Soup

1
Saute onion, celery and carrots in oil on medium heat until tender (about 7-10 minutes).
2
Add garlic and saute for one minute.
3
Add chicken broth, spinach, and half the artichoke hearts.
4
Increase heat to medium-high and simmer for 5 minutes.
5
Reduce heat to medium and puree with stick blender (or in regular blender and return to pot).
6
Add cream cheese, milk, soy sauce, and the other half of the artichoke hearts, stirring frequently until cheese is completely melted (about 3-5 minutes).
7
Break up laughing cow cheese into smaller pieces and stir into soup until partially melted.
8
Immediately remove from heat and serve topped with crumbled bacon and freshly ground black pepper.