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4.91 from 11 votes

Cream of Potato and Artichoke Soup

A creamy soup without the fattening cream. Serve with a salad and bread for a very satisfying meal.
Cook Time20 minutes
Servings: 4 servings
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

  • 1 rib celery, diced
  • 2 medium leeks, cut into thin slices or 1 medium yellow onion, diced
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 7 medium potatoes peeled and diced
  • 2 tablespoons dried parsley
  • 1/8 teaspoon dried basil
  • 5 cups water divided
  • 1/2 cup raw cashews
  • 4 teaspoons granulated onion (1 tablespoon + 1 teaspoon)
  • 1/4 teaspoon granulated garlic
  • 2 teaspoons salt scant
  • 1 1/2 cups artichoke hearts chopped See note #3.

Instructions

  • In a large soup pot, sauté diced onions or leeks and celery in oil over medium-low heat until onions are translucent.
  • Meanwhile, wash and peel potatoes. Dice into bite-size pieces. (I use my veggie chopper to get this done fast.)
  • When onions begin to appear translucent, add garlic to onions and celery and sauté for one additional minute.
  • Add potatoes, parsley, basil, and 4 cups of water. Turn heat to high.
  • When water comes to a boil, reduce heat and simmer until potatoes are tender, but not mushy (about 10 to 15 minutes, depending on the size of the potato dices).
  • Meanwhile, place cashews, granulated onion and garlic, salt, and remaining cup of water in blender and blend on high speed until very smooth. A heavy-duty blender works best for this.
  • When potatoes are tender, stir in blender mixture and chopped artichoke hearts, and cook until hot. Serve hot.

Notes

1. Cashews should be rinsed in a colander under hot water before using.
2. If your artichoke hearts have some tough leaves, be sure to discard those before adding to soup.
3. The grocery store near me doesn't carry frozen artichoke hearts, and I skipped the fresh ones because I didn't want to make this recipe too time consuming for my readers. The canned ones worked nicely, but feel free to experiment with fresh or frozen if you'd like.