If you like the taste of artichokes, then you'll like this Artichoke Potato Soup. On cold winter evenings, my kids enjoy this with crackers. And the potatoes in the soup give it enough girth to work as a family dinner.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2 Tbsp. extra virgin olive oil
- 28 ounces (800 grams) artichoke hearts, quartered
- 2 medium onions, chopped
- 4 celery stalks, chopped
- 2 garlic cloves, minced
- 3 medium potatoes, peeled and chopped
- 6 cups vegetable broth
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- fresh parsley, chopped (optional garnish)
Preparation:
1. In a soup pot, heat oil. Add artichokes, onions and celery. Cook until the onions are soft.
2. Stir in garlic. Cook for 1 minute.
3. Add potatoes and vegetable broth. Season with salt and pepper.
4. Bring to a boil. Reduce heat, cover and simmer for approximately 30 minutes, or until the potatoes are soft enough to mash.
5. Using an immersion blender, puree soup until smooth.
6. You can adjust seasonings by adding salt and/or pepper. You can adjust consistency to desired thickness by adding broth. Garnish with fresh parsley.
Yield: 8 servings
2. Stir in garlic. Cook for 1 minute.
3. Add potatoes and vegetable broth. Season with salt and pepper.
4. Bring to a boil. Reduce heat, cover and simmer for approximately 30 minutes, or until the potatoes are soft enough to mash.
5. Using an immersion blender, puree soup until smooth.
6. You can adjust seasonings by adding salt and/or pepper. You can adjust consistency to desired thickness by adding broth. Garnish with fresh parsley.
Yield: 8 servings