Weeknight Wonders


21
4
What's This?
Serving size 4

Ingredients

3 cup low-sodium chicken broth3 Tbsp olive oil1 large onion2 cloves garlic1 medium white potato (about 5 ounces)¼ cup dry sherry or dry white wine2 9-ounce packages frozen artichoke hearts¾ tsp salt, plus more to taste¼ tsp ground white pepper2 oz aged Manchego cheese or Parmesan cheese (1/4 cup grated)1 cup 2% milk

Directions

  1. Bring the broth to a boil in a medium (3-quart) covered saucepan over high heat.
  2. While the broth is heating, heat the oil in a large (4-quart) saucepan over medium-high heat. Meanwhile, chop the onion.
  3. Add the onion to the saucepan and cook until softened, about 3 minutes. While the onion is cooking, mince the garlic and peel and dice the potato into 1/2-inch dice. Add the garlic to the saucepan and cook for 1 minute. 
  4. Stir in the sherry or wine, then add the potatoes, artichokes, salt, pepper and hot broth to the pot. Cover and return to a boil over high heat, then lower the heat to medium and simmer until the potatoes have softened, about 8 minutes. 
  5. Meanwhile, finely grate the cheese.
  6. Remove the soup from the heat, stir in the milk, then puree in 3 batches in a blender, transferring the puree to the saucepan that held the broth. (Alternatively, use an immersion blender.) Heat the puree over medium heat until hot but not boiling. Add the cheese and stir until melted, 30 seconds. Season with additional salt, if desired.

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Nutrition Facts

Provided by: Weeknight Wonders

Per Single Serving / Serves 4 Total

  • Calories 320
  • Total Fat 18g
  • Saturated Fat 4.5g
  • Monounsaturated Fat 9.5g
  • Sodium 830mg
  • Total Carbohydrates 27g
  • Fiber 9g
  • Protein 15g
  • Cholesterol 15mg
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Soup, Lunch, Dinner, Healthy, Artichoke, Potato, Cheese

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