Healthy Test Kitchen
Potato (and Artichoke) Soup
You will love this smooth and creamy potato soup.
Yield: ~4 servings
Ingredients
1 onion
5 cups potatoes (approx 2.25 pounds)
9 oz artichoke (optionally to replace 2 cups of potatoes)
1 stalk celery
4 cups broth
2 cups water
1 tsp thyme or 1 tsp parsley
1/2-1 tsp salt (use full amount)
1/8 tsp pepper (original recipe called for 1/4 tsp, which was way too much)
Instructions
1. Cook onion until golden. Add celery. Cook until softened. Add thyme or parsley.
2. Stir in potatoes and artichoke hearts (opt). Add broth and water. Simmer until tender (15 minutes). Puree in batches.
3. Add half-and-half, salt, and pepper.
Note: The original recipe called for 1/2 cup half-and-half. However, the soup tastes just as good with that omitted. I used red-skin potatoes the last time I made this.
Notes 2: It tasted good with white potatoes and a stick blender. When I used russet potatoes, the flavor was good, but the texture was gluey. I think it was because I blended it in a blender for a really long time.