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Potato-Artichoke Soup

http://www.eatingwell.com/recipes/potato_artichoke_soup.html

From EatingWell:  March/April 2011

This luxurious potato-artichoke soup is simple enough to be served with a salad for dinner, yet turns into an elegant first course when you top it with a slice of garlic-rubbed crostini smeared with olive tapenade.

8 servings, about 1 cup each | Active Time: 25 minutes | Total Time: 35 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 109 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 4 mg Cholesterol; 17 g Carbohydrates; 4 g Protein; 3 g Fiber; 453 mg Sodium; 427 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat

Tips & Notes