1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 teaspoon chopped fresh thyme or parsley
3 cups chopped peeled potatoes (about 1 1/2 pounds)
1 9-ounce package frozen artichoke hearts, thawed and chopped
4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
2 cups water
1/2 cup half-and-half (optional)
1/2 teaspoon salt
Freshly ground pepper to taste
PREPARATION
- Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
- Stir in potatoes and artichoke hearts. Add broth and water; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until the vegetables are tender, about 15 minutes.
- Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
TIPS & NOTES
- Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
- Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “no-chicken” broth, it can be found with the soups in the natural-foods section of most supermarkets.
NUTRITION
Per serving: 109 calories; 4 g fat ( 1 g sat , 2 g mono ); 4 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 453 mg sodium; 427 mg potassium.
Nutrition Bonus: Folate & Vitamin C (15% daily value).
