Cream Of Artichoke Soup

12 ingredients
2 steps

Ingredients

  • 2 tablespoons butter
  • 3 cups frozen country-style shredded hash brown potatoes (such as Ore-Ida)
  • 2 cups frozen chopped onion
  • 1/2 cup matchstick-cut carrot
  • 2 teaspoons minced garlic
  • 1 (9-ounce) package frozen artichoke hearts, thawed
  • 3 cups fat-free, less-sodium chicken broth
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 2 1/2 tablespoons chopped drained oil-packed sun-dried tomatoes
  • 2 1/2 tablespoons shredded fresh Parmigiano-Reggiano or Parmesan cheese

Directions

  1. 1
    Melt butter in a large saucepan over medium-high heat. Add hash brown potatoes and next 4 ingredients; saute 6 minutes or until vegetables are tender. Add broth, pepper, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
  2. 2
    Place half of potato mixture in a blender, and process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining half of potato mixture. Return pureed soup to pan; stir in milk. Cook over medium-high heat 2 minutes or until thoroughly heated. Ladle soup into individual bowls; top with sun-dried tomatoes, and sprinkle with cheese. Serve immediately.

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