Creamy Artichoke and Potato Soup

Ingredients

• 4 medium artichokes, trimmed and chopped (about 2 cups) 4 medium artichokes, trimmed and chopped (about 2 cups)
• 2 large potatoes, peeled and diced (about 2 cups) 2 large potatoes, peeled and diced (about 2 cups)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 4 cups (946ml) vegetable broth 4 cups (946ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 28g, 5g
• Protein: 5g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the chopped artichokes and diced potatoes to the pot. Stir well to coat them with the onion and garlic mixture.
3. 3.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the artichokes and potatoes are tender.
4. 4.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
5. 5.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. 6.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Creamy Artichoke and Potato Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Artichokes — Make sure to trim the artichokes properly by removing the tough outer leaves and cutting off the top. Use a sharp knife to remove the choke before chopping the artichokes.
• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for a creamier texture in the soup. Cut the potatoes into small, uniform pieces to ensure even cooking.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with milk or vegetable broth.
• Add a squeeze of lemon juice to the soup just before serving to brighten the flavors.
• Garnish the soup with a drizzle of extra virgin olive oil for an extra touch of richness.
• If you prefer a chunkier texture, reserve some of the cooked artichokes and potatoes before blending the soup, then add them back in at the end.
• To make the soup more filling, you can add cooked white beans or chickpeas.

Serving advice

Serve the Creamy Artichoke and Potato Soup in warm bowls, accompanied by crusty bread for dipping. Sprinkle some freshly chopped parsley on top for a pop of color and freshness.

Presentation advice

To elevate the presentation of the Creamy Artichoke and Potato Soup, drizzle a swirl of cream on top of each serving and use a toothpick or a skewer to create a decorative pattern. Serve the soup in elegant soup bowls or small tureens for a sophisticated touch.