Heat oil in a large saucepan on medium. Cook onion for 3 minutes,
until beginning to soften. Add potato, stock and 3 cups water and
bring to boil. Reduce heat, add artichoke and garlic and simmer for
30 minutes, until potato is very soft.
Set aside to cool slightly before placing in a food processor or
blender to puree. Return to saucepan and reheat on low. Serve soup
topped with parsley.
Serving
Suggestions
kJ 735, fat 5g, sat fat 1g
Originally Submitted
12/7/2011
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