I 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
- 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.