Potato-Artichoke Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
• STEP 2.Add diced potatoes, artichoke hearts, vegetable broth, and herbs. Bring to a boil, then reduce heat and simmer until potatoes are tender.
• STEP 3.Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend in batches.
• STEP 4.Return the soup to the pot and stir in the cream. Season with salt and pepper to taste.
• STEP 5.Simmer for a few more minutes to heat through. Serve hot, garnished with fresh herbs.

Cooking Tips

• For a chunkier texture, reserve some cooked potatoes and artichoke hearts before blending the soup.
• If you don't have an immersion blender, be careful when blending hot soup in a regular blender. Allow it to cool slightly and blend in small batches.
• To make the soup vegan, substitute the cream with coconut milk or cashew cream.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the Potato-Artichoke Soup as a starter with crusty bread or as a main course with a side salad.