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.

Aug 09, 2024