Creamy Potato & Artichoke Soup

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
4 cups chicken stock2 cups water1 tbsp rosemay, fresh, chopped finely2 tbsp extra virgin olive oil4 boullion cubes, I use porcini mushroom flavor1 bag frozen articoke hearts3 large carrots, peeled & diced3 large russet potatoes, peeled and diced3 cloves garlic, minced finely1 tbsp garlic powder1 tsp dried thymesalt & pepper to taste
Directions
In a large stock pot saute together olive oil, garlic, diced potatoes, diced carrots, and artichokes. Cook for 5 about minutes over medium heat being careful not to burn the garlic.

Add boullion, chicken stock, thyme,rosemary, garlic powder, and water. Partially cover pot and cook over medium heat for 30-40 minutes or until the veggies are tender.

Using an emersion blender (boat motor) or your blender (in small batches) carefully puree. Blend until soup is smooth and creamy. Season with salt and pepper to taste. Enjoy!!

* I usually serve this with whole grain homemade croutons and chives on top. :-)

Submitted by:
E. Bourne
Fort Worth, TX

Serving Size: Serves 6

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 310.2
  • Total Fat: 9.1 g
  • Cholesterol: 4.8 mg
  • Sodium: 285.9 mg
  • Total Carbs: 47.5 g
  • Dietary Fiber: 7.2 g
  • Protein: 9.8 g

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