1 Tbsp extra virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
1 tsp chopped fresh thyme or parsley
3 cup chopped peeled potatoes (about 1 1/2 pound)
1 9-ounce package frozen artichoke hearts, thawed and chopped
4 cup reduced-sodium chicken broth,
2 cup water
½ cup half-and-half (optional)
½ tsp salt
freshly ground pepper to taste
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.
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.
To Make Ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
Provided by: EatingWell
Per Single Serving / Serves 8 Total
- Calories 109
- Calories from fat 36
- Total Fat 4gm 6%
- Sodium 453mg 19%
- Total Carbohydrates 17gm 6%
- Fiber 3gm 12%
- Protein 4gm
- Cholesterol 4mg 1%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.