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Potato-Artichoke Soup

  • 8servings
  • 35minutes
  • 109calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) butter

  2. 1 tablespoon(s) extra-virgin olive oil

  3. 1 medium onion , chopped

  4. 1 stalk(s) celery , chopped

  5. 2 clove(s) garlic , chopped

  6. 1 teaspoon(s) chopped fresh thyme or parsley

  7. 3 cup(s) (about 1 1/2 pounds) chopped peeled potatoes

  8. 1 package(s) (9-ounce) frozen artichoke hearts , thawed and chopped

  9. 4 cup(s) reduced-sodium chicken broth, "no-chicken" broth (see Note) or vegetable broth

  10. 2 cup(s) water

  11. 1/2 cup(s) half-and-half

  12. 1/2 teaspoon(s) salt

  13. Freshly ground pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.

  2. Stir in potatoes and artichoke hearts. Add broth and water; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until the vegetables are tender, about 15 minutes.

  3. Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

  4. Exchanges: 1 starch, 1 fat Carbohydrate Servings: 1 Nutrition Bonus: Vitamin C & Folate (15% daily value)

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