Potato Artichoke Cream Cheese Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 small yellow/white onions-chopped (you could use leeks too)
- 1 clove garlic, minced
- 2 medium potatos, peeled and chopped
- 1 (8-ounce) package frozen artichoke hearts, thawed or 1 can artichokes (in water) drained
- 4 cups chicken stock
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 block softened cream cheese (regular or reduced fat)
- 2 tablespoons chopped chives or scallions, for garnish
Directions:
Heat olive oil in a heavy, large pot over medium heat. Add the onions and the garlic; stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, cream cheese, and salt and pepper. Cook until the vegetables are tender, about 20 minutes. Using a handheld immersion blender, or in a blender in batches (only fill blender 1/2 way and make sure the lid is vented so it doesn't explode all over the kitchen :), puree the soup. Sprinkle with a little chopped chives or scallion and serve!