I made Creamy Artichoke Soup for dinner on Wednesday and everyone wanted the recipe, so here it is. It’s based on a recipe that I found on the Food Network site, but I’ve changed it a little bit.
2 tablespoons extra-virgin olive oil
2 Vidalia onions, chopped
1 heaping tablespoon of minced garlic
1 small potato, peeled and chopped
1 (8-ounce) package of frozen artichoke hearts, thawed
2 cups vegetable stock (or chicken stock)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 dried bay leaves
Heat olive oil in a heavy stock pot over medium heat. Add the onion and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, pepper, and bay leaves and cook until the vegetables are tender, about 20 minutes. When done remove the bay leaves.
Using a blender, puree the soup in batches.
Ladle the soup into serving bowls and enjoy.
I sometimes serve this soup with a small dollop of greek yogurt and chives added to the center of the bowl just before serving.