Description
This creamy artichoke and potato soup is a comforting dish perfect for any occasion. With fresh vegetables and a touch of cream, it’s rich in flavor and easy to make!
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 lb artichoke hearts (chopped, fresh or canned)
- 2 medium potatoes (peeled and diced)
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 tsp lemon juice
- to taste salt and pepper
- 2 tbsp Parmesan cheese (optional)
- for garnish fresh parsley (chopped)
- optional croutons or toasted bread
Instructions
- Chop onions, garlic, artichokes, and potatoes. Drain canned artichokes if using.
- Heat olive oil in a large pot over medium heat. Sauté onions and garlic for 3–4 minutes until fragrant.
- Add artichokes and potatoes. Cook 3–5 minutes, stirring occasionally.
- Pour in vegetable broth. Bring to boil, reduce heat, and simmer 20–25 minutes until vegetables are tender.
- Blend soup until smooth using an immersion blender or countertop blender.
- Stir in heavy cream, lemon juice, salt, and pepper. Heat gently without boiling.
- Serve hot with parsley garnish, optional Parmesan, and croutons.
Notes
- This soup can be made dairy-free by using coconut cream instead of heavy cream.
- For a thicker soup, blend longer or add more potatoes.
- Fresh herbs can be added for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg