Pureed Artichoke and Potato Soup

soupI can’t tell you were I got this recipe from.  All I know is that it is one of the easiest and fastest soups to prepare.  I had this prepped, cooked and put on the table in about an hour.  We served it with a hearty garlic bread and a green salad.  The stock that I used did not make this a vegetarian meal, though it was our meatless meal for the week

Are you wondering what it tastes like?  It’s a thick soup that reminds me of split pea soup. As a matter of fact, if you wanted to add some chopped ham to the soup, I think that it would be a marvelous addition.

I hope you try this sometime and let me know what you think.

Artichoke and Potato Soup 

Serving Size: 8 one cup servings

  • 1 tbls butter
  • 1 tbls olive oil
  • 1 onion
  • 1 stalk celery
  • 2 tbls garlic
  • 1 tbls thyme
  • 3 cups peeled and chopped  potatoes
  • 14 oz can of artichokes drained and chopped (not packed in oil)
  • 2 cups water
  • 4 cups chicken or veggie broth
  • 1/2 cup half and half (optional)
  • salt and pepper to taste

 Directions

  • heat oil and butter
  • add celery and onion and saute
  • add garlic and thyme
  • add potato and artichoke
  • add water and broth
  • cook at a high simmer until potato is very tender
  • puree with immersion blender or blend in regular blender
  • caution contents very HOT!

Notes:  I  added a diced carrot to give it more flavor.  I did not use the cream, for me it was creamy enough without it.  I used 4 cloves of  fresh garlic and I didn’t bother  mincing them since I  was going to puree the soup.  I also used powdered garlic. I used frozen artichoke hearts, thawed, instead of canned. I don’t think it mattered if the artichokes were thawed or not. I also used a homemade turkey stock.  My homemade stock has added gelatin for additional nutrients and amino acids.  Ah… that is a whole post in and of itself.

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