POTATO ARTICHOKE CREAM CHEESE SOUP
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons extra-virgin olive oil2 small yellow/white onions-chopped (you could use leeks too)1 clove garlic, minced2 large potatos, peeled and chopped (I like russets)1 (8-ounce) package frozen artichoke hearts, thawed or 1 can artichokes (in water) drained4 cups chicken stock1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1 block softened reduced fat cream cheese 2 tablespoons chopped chives or scallions
1. Heat olive oil in a heavy, large pot over medium heat.
2. Add the onions and the garlic; stir. Add the potatoes and cook for 5 minutes, stirring often.
3. Add the artichokes, stock, cream cheese, and salt and pepper.
4. Cook until the vegetables are tender, about 20 minutes.
5. Using a handheld immersion blender, or in a blender in batches (only fill blender 1/2 way and make sure the lid is vented so it doesn't explode all over the kitchen :), puree the soup.
Sprinkle with a little chopped chives or scallions on top and serve with a yummy side salad!
If you like add little bit of freshly ground nutmeg, it gives it that little something extra.
(I use reduced fat, you could use fat free but know that the taste will be different.)
Submitted by: Elizabeth Bourne
Number of Servings: 8
Recipe submitted by SparkPeople user LIZARD1280.
2. Add the onions and the garlic; stir. Add the potatoes and cook for 5 minutes, stirring often.
3. Add the artichokes, stock, cream cheese, and salt and pepper.
4. Cook until the vegetables are tender, about 20 minutes.
5. Using a handheld immersion blender, or in a blender in batches (only fill blender 1/2 way and make sure the lid is vented so it doesn't explode all over the kitchen :), puree the soup.
Sprinkle with a little chopped chives or scallions on top and serve with a yummy side salad!
If you like add little bit of freshly ground nutmeg, it gives it that little something extra.
(I use reduced fat, you could use fat free but know that the taste will be different.)
Submitted by: Elizabeth Bourne
Number of Servings: 8
Recipe submitted by SparkPeople user LIZARD1280.
Nutritional Info Amount Per Serving
- Calories: 239.0
- Total Fat: 10.8 g
- Cholesterol: 20.8 mg
- Sodium: 449.7 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 3.6 g
- Protein: 9.4 g
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