Creamy Potato, Spinach and Artichoke Soup
Savor the robust flavors of this comforting potato, spinach, and artichoke soup. Made with velvety mashed potatoes, vibrant vegetables, and a hint of Parmigiano-Reggiano cheese, this soup is a culinary delight perfect for any occasion.
Ingredients
Ingredients | |
|---|---|
| 5 | large baking potatoes, peeled and quartered |
| salt to taste | |
| 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 |
| ground black pepper to taste | |
| 1 | teaspoon chopped thyme |
| 1 | (32 ounce) container fat free chicken broth |
| 1 | cup grated parmigiano-reggiano cheese |
Instructions
Cooking Instructions | |
|---|---|
| 1. | Place the baking potatoes in a large pot of cold water and bring to a gentle boil. |
| 2. | Season the water with salt, reduce the heat, and simmer until potatoes are fork-tender, approximately 15 minutes. |
| 3. | Drain the potatoes and return them to the pot to allow excess moisture to evaporate. |
| 4. | Wrap the artichoke hearts and chopped spinach in a clean kitchen towel and squeeze out any excess liquid. |
| 5. | In a medium pot, melt the butter with extra virgin olive oil over medium-low heat. |
| 6. | Add finely chopped onion and minced garlic, cooking until softened, about 5 minutes. |
| 7. | Combine the boiled potatoes and milk, mashing them together using an immersion blender or masher. |
| 8. | Season the mixture with salt, pepper, and chopped thyme. |
| 9. | Stir in the chicken broth and vegetables, heating through for approximately 2 minutes. |
| 10. | Finish by stirring in the grated Parmigiano-Reggiano cheese. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 475.3 kcal |
| Protein | 22.1 g |
| Fat | 20.5 g |
| Carbohydrates | 56.6 g |
| Fiber | 10.7 g |
| Sugar | 7.6 g |
Published on Aug 09, 2024 by Luminița