Appetizers / Soups / Salads

Creamy Potato and Artichoke Soup is for Soup.

Creamy Potato and Artichoke Soup takes 10 minutes to prepare.

Creamy Potato and Artichoke Soup takes 40 minutes to cook.

Creamy Potato and Artichoke Soup makes 6 servings.

The ingredients for Creamy Potato and Artichoke Soup are:

4 cups chicken stock
2 cups water
1 tbsp rosemay, fresh, chopped finely
2 tbsp extra virgin olive oil
4 boullion cubes, I use porcini mushroom flavor
1 bag frozen articoke hearts
3 large carrots, peeled & diced
3 large russet potatoes, peeled and diced
3 cloves garlic, minced finely
1 tbsp garlic powder
1 tsp dried thyme
salt & pepper to taste

Here is how you make Creamy Potato and Artichoke Soup:

In a large stock pot saute together olive oil, garlic, diced potatoes, diced carrots, and artichokes. Cook for 5 about minutes over medium heat being careful not to burn the garlic.Add boullion, chicken stock, thyme,rosemary, garlic powder, and water. Partially cover pot and cook over medium heat for 30-40 minutes or until the veggies are tender. Using an emersion blender (boat motor) or your blender (in small batches) carefully puree. Blend until soup is smooth and creamy. Season with salt and pepper to taste. Enjoy!!* I usually serve this with whole grain homemade croutons and chives on top. :-)Submitted by: E. BourneFort Worth, TXServing Size:?Serves 6

The nutritional information for Creamy Potato and Artichoke Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 310.2

• Total Fat: 9.1 g
• Cholesterol: 4.8 mg
• Sodium: 285.9 mg
• Total Carbs: 47.5 g
• Dietary Fiber: 7.2 g
• Protein: 9.8 g