Potato Spinach And Artichoke Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a slightly modified Rachael Ray recipe (Everyday with Rachael Ray, Feb. 2008, page 91.) Ingredients:
5 large potatoes, peeled and quartered |
salt |
one 9oz box frozen artichokes, thawed (canned is fine too) |
two 10oz boxes frozen chopped spinach, thawed |
2 tbs butter |
2 tbs extra virgin olive oil |
1 onion finely chopped |
4 cloves garlic, finely chopped |
1 cup milk |
1 block cream cheese |
pepper |
4 pinches ground thyme |
4 cups chicken broth |
1 cup grated parmigiano-reggiano cheese, plus more to pass around the table |
Directions:
1. Place the potatoes in a large pot of cold water and bring to a boil.
2. Salt the water, lower the heat and simmer until fork-tender, about 15 minutes.
3. Drain the potatoes and return them to the pot and dry out.
4. Place the veggies in a clean kitchen towel and squeeze dry.
5. In a medium pot, melt the butter in the olive oil.
6. In a blender, blend the cream cheese and milk.
7. Add mixture to boiled potatoes and mash together.
8. Season with pepper and thyme
9. Stir in the chicken broth
10. Stir in remaining veggies and heat through about 2 minutes.
11. Stir in parmigiano-reggiano
12. Thin the soup with a little water if desired.
13. Enjoy with some crusty bread.
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