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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of POTATO ARTICHOKE CREAM CHEESE SOUP calories by ingredient
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This is a recipe that I have been making for years, it is such a hit with my family & friends! This is a recipe that I have been making for years, it is such a hit with my family & friends!
Number of Servings: 8


    2 tablespoons extra-virgin olive oil
    2 small yellow/white onions-chopped (you could use leeks too)
    1 clove garlic, minced
    2 large potatos, peeled and chopped (I like russets)
    1 (8-ounce) package frozen artichoke hearts, thawed or 1 can artichokes (in water) drained
    4 cups chicken stock
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 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.

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