Potato-Artichoke Soup

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.

From EatingWell: March/April 2011
Yield: 8 servings, about 1 cup each
Active Time: 25 minutes
Total Time: 35 minutes

Ingredients

  1. 1 tablespoon butter
  2. 1 tablespoon extra-virgin olive oil
  3. 1 medium onion, chopped
  4. 1 stalk celery, chopped
  5. 2 cloves garlic, chopped
  6. 1 teaspoon chopped fresh thyme or parsley
  7. 3 cups chopped peeled potatoes (about 1 1/2 pounds)
  8. 1 9-ounce package frozen artichoke hearts, thawed and chopped
  9. 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
  10. 2 cups water
  11. 1/2 cup half-and-half (optional)
  12. 1/2 teaspoon salt
  13. 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

Nutrition

Nutrition Per Serving: 109 calories; 4 g fat (1 g sat, 2 g mono); 4 mg cholesterol; 17 g carbohydrates; 4 g protein; 3 g fiber; 453 mg sodium; 427 mg potassium.

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

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat