Potato-Artichoke Soup

Potato-Artichoke Soup

5 Reviews
From: EatingWell Magazine 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.

Ingredients 8 servings

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  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 3 cups chopped peeled potatoes (about 1 1/2 pounds)
  • 1 9-ounce package frozen artichoke hearts, thawed and chopped
  • 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
  • 2 cups water
  • 1/2 cup half-and-half (optional)
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste


  • Active

  • Ready In

  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.
  • Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
  • Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 111 calories; 4 g fat(1 g sat); 4 g fiber; 17 g carbohydrates; 4 g protein; 61 mcg folate; 4 mg cholesterol; 2 g sugars; 0 g added sugars; 207 IU vitamin A; 7 mg vitamin C; 33 mg calcium; 0 mg iron; 458 mg sodium; 427 mg potassium
  • Nutrition Bonus: Vitamin C & Folate (15% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 fat

Reviews 5

January 04, 2012
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By: dragosti2
Incredibly bland - waste of good ingredients Made the recipe exactly as written (including the half & half), but this is incredibly bland. After adding roasted garlic, tons of freshly ground pepper, salt and dry sherry, it is edible.... but just barely. What a waste of artichokes and home made stock!
June 08, 2011
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By: lynnfederico
Perfecto! This soup is absolutely delicious. Its easy to make and super low calories. My grocery store did not have frozen artichokes so I used a 10oz jar and it worked perfectly. Will add to my recipe collection
May 14, 2011
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By: Shirley Carter
Flavorful! This soup is simple, yet flavorful! I didn't have an immersion blender, so I used my food processor. I used 2% milk which added the right touch. I will definitely fix this again! Pros: Easy to prepare
April 26, 2011
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By: cathlinberreth01
I have enjoyed these soups I enjoyed this soup. I would recommend straining it or using a food mill because even after the blender, the artichoke hearts had some fibrous strings left in my soup. Not a lot, but my food mill would have taken care of that, had I used it. I ate it with croutes (julia child volume 1 page 44) my tried and true way of using up leftover artisan bread. The croutes sometimes make the soup in my opinion... I couldn't find frozen artichoke hearts at Rosauers or Albertsons, and was about to substitute canned, but finally found them at Safeway. I had some with cream, some without. Good both ways if you love those flavors. Pros: easy and good, nice melding of flavors Cons: had a hard time finding frozen artichoke hearts
April 16, 2011
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By: shoffman456
Delicious (or as some say DEEEEELISH!) What a treat - and so healthy! I did add the 1/2 and 1/2 and that really pushed it over the finish line. My husband added salt - I added a little red pepper - and then we both really enjoyed this new soup. Pros: Creamy - rich - great flavors Cons: none