1-: First, heat the 2 tablespoons of unsalted butter in a large pot over medium heat until it melts and starts to bubble.

2-: Next, add the 1/2 chopped onion and sauté it until it softens, which takes about 5 minutes, to build a flavorful base.

3-: Then, stir in the 2 teaspoons of minced garlic and cook for about 30 seconds until it’s fragrant, being careful not to let it burn.

4-: Now, add the 8 ounces of room temperature cream cheese and stir until it’s fully melted and smooth, creating that creamy texture.

5-: Gradually whisk in the 4 cups of chicken broth to combine everything, then season with salt, pepper, and the 1/2 teaspoon of dried dill for extra flavor.

6-: Add the 4 cups of fresh spinach leaves, cover the pot, and let it simmer until the spinach wilts, about 2-3 minutes.

7-: Mix in the 4 cups of shredded chicken and let it simmer for 10 minutes to blend the flavors.

8-: Finally, stir in the 1/2 cup of heavy whipping cream and the 1/3 cup of chopped bacon, then simmer for another 5 minutes until everything is heated through. Serve hot, topped with chopped green onions for a fresh finish.