Potato-Artichoke Soup

3.7 (32)
Potato-Artichoke Soup

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.

Yield: 8 servings, about 1 cup each
Active Time: 25
Total Time: 35

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • 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

Nutrition Per Serving

calories 109
fat 4 g (1 g sat, 2 g mono)
cholesterol 4 mg
carbohydrates 17 g
protein 4 g
fiber 3 g
sodium 453 mg
potassium 427 mg

Nutrition Bonus Folate & Vitamin C (15% daily value).

Carbohydrate Serving 1

Exchanges 1 starch, 1 fat

From EatingWell March/April 2011