Potato Soup With Baby Artichokes Recipes

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POTATO SOUP WITH BABY ARTICHOKES



Potato Soup with Baby Artichokes image

Categories     Potato     Steam     Low Sodium     Artichoke     Simmer     Boil

Yield serves 8

Number Of Ingredients 9

2 lemons, halved crosswise
24 baby artichokes
6 cups homemade or low-sodium store-bought chicken stock
4 tablespoons unsalted butter
2 small onions, finely chopped
Coarse salt
Freshly ground white pepper
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
Fresh chives, cut into 1-inch pieces, for garnish

Steps:

  • Fill a large bowl with cold water, and squeeze the juice of 3 lemon halves into the water; add the rinds. Working with 1 artichoke at a time, remove the tough outer leaves (reserve about 8 cups leaves, and discard remaining). Trim the tops so the artichokes are 1 inch long. Peel the stems to remove tough, dark-green parts, and cut the stems flat so that the artichokes can stand upright. Rub the artichokes with juice from the remaining lemon half; place the artichokes in the lemon water. Cover with damp paper towels. The artichokes can be refrigerated in lemon water overnight; cook just before serving.
  • Put the reserved artichoke leaves and the stock into a large stockpot. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour through a fine sieve into a large bowl, and discard the leaves (you should have about 4 cups liquid). Set aside.
  • Melt the butter in a medium stockpot over medium-high heat. Add the onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are translucent, about 4 minutes. Add the potatoes and reserved artichoke broth. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, partially covered, until the potatoes are tender when pierced with the tip of a knife, 10 to 15 minutes. Let cool slightly.
  • Meanwhile, fill a clean large stockpot with 2 inches of water. Insert a steamer basket, and bring water to a boil. Add the artichoke hearts to steamer basket. Cover, and steam until artichoke hearts are tender but not falling apart, 15 to 20 minutes (begin checking after 15 minutes). Season with salt. Transfer the artichoke hearts to a platter, and cover to keep warm.
  • Working in batches, coarsely purée the soup in a food processor (do not overprocess). Pass through a medium-mesh sieve into another pot. Season with salt and pepper. The soup can be refrigerated in an airtight container overnight; reheat over medium-low heat before serving.
  • Ladle the soup into bowls. Fan leaves of artichoke hearts, if desired; place 3 hearts in each bowl. Garnish soup with chives.

POTATO, SPINACH AND ARTICHOKE SOUP ALA RACHAEL RAY



Potato, Spinach and Artichoke Soup Ala Rachael Ray image

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!!

Provided by katie in the UP

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • Place the potatoes in a large pot of cold water and bring to a boil.
  • Salt the water, lower the heat and simmer until fork tender, approx 15 minute.
  • Drain the potatoes and return them to the pot to dry out.
  • Place the veggies in a clean kitchen towel and squeeze dry.
  • In a med pot, melt the butter in the EVOO over med low heat.
  • Add the onion and garlic cook until softened about 5 minute.
  • Add the boiled potatoes and milk and mash together (I used an immersion blender).
  • Season with salt, pepper and thyme.
  • Stir in broth and vegetables and heat through (approx 2 minutes).
  • Stir in cheese.

Nutrition Facts : Calories 475.3, Fat 20.5, SaturatedFat 9, Cholesterol 32.7, Sodium 1478.6, Carbohydrate 56.6, Fiber 10.7, Sugar 7.6, Protein 22.1

ABSOLUTELY ULTIMATE POTATO SOUP



Absolutely Ultimate Potato Soup image

I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe. (I generally serve this soup as a special treat as it is not recommended for people counting calories.)

Provided by Karena

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 pound bacon, chopped
2 stalks celery, diced
1 onion, chopped
3 cloves garlic, minced
8 potatoes, peeled and cubed
4 cups chicken stock, or enough to cover potatoes
3 tablespoons butter
¼ cup all-purpose flour
1 cup heavy cream
1 teaspoon dried tarragon
3 teaspoons chopped fresh cilantro
salt and pepper to taste

Steps:

  • In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.
  • Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.
  • In a separate pan, melt butter over medium heat. Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 44 g, Cholesterol 91.2 mg, Fat 41.5 g, Fiber 5.2 g, Protein 12.6 g, SaturatedFat 18.3 g, Sodium 879.4 mg, Sugar 2.7 g

LEMONY ARTICHOKE AND POTATO SOUP



Lemony Artichoke and Potato Soup image

This is a rustic, garlicky, potato-thickened soup with fresh artichokes and lemon. A wonderful supper soup for a chilly evening. You CAN substitute canned or frozen artichoke hearts for fresh. Not quite the same, but still yummy.

Provided by KathyP53

Categories     Potato

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 7

2 lemons, halved (one cut into wedges)
6 medium artichokes (or 6 LARGE canned or frozen artichoke hearts)
1/4 cup extra virgin olive oil (plus more for drizzling)
1 head garlic, peeled and thinly sliced (1/2 cup)
1 1/2 lbs yukon gold potatoes, peeled and cut into 1-inch cubes
6 1/2 cups water
2 tablespoons whole black peppercorns

Steps:

  • Fill large bowl with water and squeeze the lemon halves into it. Working with one artichoke at a time, trim the base, removing the stem and trimming the tough outer leaves beneath the heart. Cut off the top 2/3 of the leaves, leaving only the heart. With a small spoon, scrape out the hairy choke. Submerge the trimmed artichoke in the lemon water. Repeat with the five remaining artichokes. Once the hearts have been trimmed, slice them 1/4" thick and return them to the lemon water.
  • In a large deep saucepan, heat the 1/4 cup olive oil. Add the garlic and cook over low heat until softened but not browned, about 5 minutes.
  • Drain the artichokes and add them to the sauce pan along with the potatoes, the 6 1/2 cups of water and a pinch of salt. Bring to boil.
  • Put the peppercorns in a teaball or tie them up in a piece of cheesecloth and immerse them in the soup.
  • Simmer until both the peppercorns and potatoes are tender, about 30 minutes. Discard the peppercorns.
  • Using a fork or potato masher, partially mash the potatoes to thicken the broth. Season the soup with salt. Ladle into bowls and drizzle with olive oil. Serve with the lemon wedges.

Nutrition Facts : Calories 260.6, Fat 9.5, SaturatedFat 1.3, Sodium 132.9, Carbohydrate 43.5, Fiber 10.9, Sugar 1.1, Protein 7.4

BEST EVER POTATO SOUP



Best Ever Potato Soup image

You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. -Coleen Morrissey, Sweet Valley, Pennsylvania

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces Velveeta, cubed
2 green onions, thinly sliced, optional

Steps:

  • In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 823mg sodium, Carbohydrate 22g carbohydrate (8g sugars, Fiber 2g fiber), Protein 12g protein.

CREAMY ARTICHOKE SOUP



Creamy Artichoke Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish

Steps:

  • Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
  • Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
  • Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
  • * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

POTATO SOUP WITH BABY ARTICHOKES



Potato Soup With Baby Artichokes image

You can substitute eight small artichokes for the baby artichokes: Prepare them as directed, removing all but the tender inner leaves and scooping out the choke. Adjust the cooking time accordingly. Fan leaves of artichoke hearts, and place one in each bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

2 lemons, halved crosswise
24 baby artichokes
6 cups homemade or low-sodium store-bought chicken stock
4 tablespoons unsalted butter
2 small onions, finely chopped
Coarse salt
Freshly ground white pepper
2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
Fresh chives, cut into 1-inch pieces, for garnish

Steps:

  • Fill a large bowl with cold water, and squeeze the juice of 3 lemon halves into water; add rinds. Working with 1 artichoke at a time, remove the tough outer leaves (reserve about 8 cups leaves, and discard remaining). Trim tops so artichokes are 1 inch long. Peel stems to remove tough, dark-green parts, and cut stems flat so that artichokes can stand upright. Rub artichokes with juice from the remaining lemon half; place artichokes in the lemon water. Cover with damp paper towels. Artichokes can be refrigerated in lemon water overnight; cook just before serving.
  • Put reserved artichoke leaves and the stock into a large stockpot. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour through a fine sieve into a large bowl, and discard leaves (you should have about 4 cups liquid). Set aside.
  • Melt butter in a medium stockpot over medium-high heat. Add onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions are translucent, about 4 minutes. Add potatoes and reserved artichoke broth. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, partially covered, until potatoes are tender when pierced with the tip of a knife, 10 to 15 minutes. Let cool slightly.
  • Meanwhile, fill a clean large stockpot with 2 inches of water. Insert a steamer basket, and bring water to a boil. Add artichoke hearts to steamer basket. Cover, and steam until artichoke hearts are tender but not falling apart, 15 to 20 minutes (begin checking after 15 minutes). Season with salt. Transfer artichoke hearts to a platter, and cover to keep warm.
  • Working in batches, coarsely puree the soup in a food processor (do not over-process). Pass through a medium-mesh sieve into pot. Season with salt and pepper. Soup can be refrigerated in an airtight container overnight; reheat over medium-low heat before serving.
  • Ladle soup into bowls. Fan leaves of artichoke hearts, if desired; place 3 hearts in each bowl. Garnish soup with chives.

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