Potato, Spinach and Artichoke Soup Ala Rachael Ray |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These flavors are in DH's favortie dip...what a fantastic quick soup it makes! The directions say to add water at the end to thin it a bit, but we left it thick. Serve with Crusty bread!! Ingredients:
5 large baking potatoes, peeled and quartered |
salt |
1 (9 ounce) box frozen artichoke hearts, thawed |
2 (10 ounce) boxes frozen chopped spinach, thawed |
2 tablespoons butter |
2 tablespoons extra virgin olive oil |
1 onion, finely chopped |
4 garlic cloves, finely minced |
1 cup 1% low-fat milk |
pepper |
1 teaspoon chopped thyme |
1 (32 ounce) container fat free chicken broth |
1 cup grated parmigiano-reggiano cheese |
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, approx 15 minute.
3. Drain the potatoes and return them to the pot to dry out.
4. Place the veggies in a clean kitchen towel and squeeze dry.
5. In a med pot, melt the butter in the EVOO over med low heat.
6. Add the onion and garlic cook until softened about 5 minute.
7. Add the boiled potatoes and milk and mash together (I used an immersion blender).
8. Season with salt, pepper and thyme.
9. Stir in broth and vegetables and heat through (approx 2 minutes).
10. Stir in cheese.
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