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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2011


Recipe Summary

35 mins


Ingredient Checklist


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.

  • 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.


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

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.

Reviews (5)

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5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
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 Read More
Rating: 4 stars
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 Read More
Rating: 1 stars
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! Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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 Read More