I love winter… fires in the fireplace, thick socks, fluffy blankets, warm comfort foods and big mugs of Nutella cocoa. Sadly, we haven’t had much of a winter this year. I suspect that means we’ll have snow in April. However, not to be denied my favorite wintery things, I’ve been forging ahead as though it’s 25 degrees outside when, in fact, it’s about thirty degrees warmer than that!
I love this soup – it’s thick and creamy without the usual underpinnings of thick and creamy soups… butter and cream… and I promise – you won’t even miss them! Blend this soup to be as smooth as you like it (I prefer to leave mine with a a little bit of texture) and use additional chicken stock to your soup if you prefer yours to be a little thinner (I like mine split-pea thick).
I’ve topped this soup with a variety of things – sour cream… mascarpone… feta cheese… but my favorite it goat cheese! Serve up big bowls with fat slices of crusty bread for dipping and you’ve got a perfect meal for a chilly winter day… or any day! Enjoy!
Creamy Artichoke Soup
1 tablespoon olive oil
2 garlic cloves, minced
2 medium or 3 small russet potatoes, peeled and diced
2 14 oz. cans artichoke hearts (marinated or unmarinated), drained and roughly chopped
3 cups no-salt added chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon onion powder
1/8 teaspoon chipotle powder
2 tablespoons half & half
1 tablespoon prepared pesto
crumbled goat cheese for garnish
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add garlic and cook until slightly translucent, 2-3 minutes. Add potatoes and cook, stirring occasionally, for 5 minutes. Add artichoke hearts, chicken stock, salt, pepper, red pepper flakes, onion powder and chipotle powder. Cook over medium-low heat for 20-25 minutes until potatoes are tender and flavors have melded.
Add half & half and pesto to soup and, using a handheld immersion blender, or in a blender in batches, puree the soup. Adjust seasonings to taste, ladle into bowls and garnish with goat cheese.
Again awesome! As soon as we hit the 40′s again, this is one on the list of comfort foods to make. You have missed your calling…
I’m with you on thick soups like this… almost the texture of porridge. I make them often with puréed beans for a quick dinner, but I LOVE the idea of doing the same thing with artichokes! Thanks for the idea… and the beautiful pictures.
I haven’t visited in awhile…. perfect timing! I love the sound of this soup and with canned artichoke hearts – perfect winter pantry soup!