Potatospinachandartichokesoupalarachaelray Recipes

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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

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