Rating: 3.8 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Source: EatingWell Magazine, March/April 2011

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Recipe Summary test

total:
35 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Tips

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 Facts

about 1 cup
111 calories; protein 3.7g; carbohydrates 16.9g; dietary fiber 3.5g; sugars 1.7g; fat 3.5g; saturated fat 1.2g; cholesterol 3.8mg; vitamin a iu 206.9IU; vitamin c 6.6mg; folate 61.4mcg; calcium 33.2mg; iron 0.4mg; magnesium 26.9mg; potassium 426.7mg; sodium 457.8mg; thiamin 0.1mg.

1 starch, 1 fat

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