This creamy, bright, and flavorful soup is a rich combination of potatoes, spinach, and artichokes. The hearty base of pureed potatoes gives it a velvety thick texture, without relying on lots of cream (and richer than a roux). The spinach and artichoke hearts are a delicious combination of flavors and textures, with seasonings that make it truly luscious.
I also created this recipe for the versatility, so once the potato base is made, consider varying the recipe with mushrooms, peppers, onions, broccoli, etc., and a protein such as chicken or shrimp. A must-have recipe for your soup collection!
INGREDIENTS:
1 24 ounce bag baby potatoes
2 tbsp olive oil
1 cup reserved potato water from stovetop boiling
2 cups chicken or vegetable stock
2 tsp salt
1/4 pound (1/2 stick) unsalted butter
1 12 ounce jar artichokes,drained (in water not oil)
1/2 tsp dried Rosemary
1-2 tsp crushed red pepper flakes
1 tsp white pepper
1 tsp dried Thyme
1 whole shallot; minced, or 1/4 tsp onion powder
1 clove garlic minced, or 1/2 tsp dried garlic powder.
1 cup dry white wine
1 tablespoon lemon juice
1 tsp sugar
1 cup heavy cream
8 ounce bag fresh spinach, chopped
1/2-1 tsp black pepper
1 additional tbsp olive oil
Optional Garnishes:
Crunchy croutons, toasted baguette slice, or tortilla chips
Cheese - I used mozzarella
Herbs - I used fresh thyme
METHOD:
Boil potatoes over medium high heat for 30 minutes, or until fork tender.
Drain, reserving 1 cup of the water.
To a high quality blender....VITAMIX!!!, add unpeeled baby potatoes, 1 cup reserved potato water and 2 tbsp olive oil. (Ensure your blender allows for warm foods, if not, wait til potatoes are just warm or room temperature.)
Add 2 cups chicken/vegetable stock and 2 tsp salt.
Process on high or smoothie setting until smooth. Most of the peel will disintegrate AND add a rich flavor and nutrients to the soup!
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In a separate, large heavy bottomed sauce pan, over medium low heat, add 1/2 stick (1/4 pound) unsalted butter.
As it melts add in (1) 12 ounce jar/can drained artichokes, chopped with tough leaves removed
and the seasonings/aromatics:
1/2 tsp dried Rosemary
1-2 tsp crushed red pepper flakes
1 tsp white pepper
1 tsp dried thyme
1 large whole shallot; minced, or 1/2 tsp onion powder
1 clove garlic minced, or 1/2 tsp dried garlic powder
Sauté for a few minutes (allowing the dried aromatics to soften and infuse with the artichokes), then add 1 cup dry white wine.
Add 1 tablespoon lemon juice and 1 tsp sugar.
Add in the potato purée, stirring well.
Stir in 1/2 cup heavy cream
Increase heat to medium. Cook for several minutes.
Add 8 oz fresh spinach, finely chopped.
Stir in 1 cup water and 1 additional cup chicken or vegetable stock
Increase heat to medium and simmer stirring often for several minutes until spinach has wilted.
Taste for salt. Add black pepper (if desired)
Stir and cook for an additional few minutes, then remove from heat.
Stir in 1 tablespoon olive oil to finish.
Served here topped w fresh thyme and grated mozzarella cheese and tortilla strips. Enjoy!
Soup stays fresh for 3-4 days in refrigerator. When you reheat, if it is too thick, add in some additional liquid such as milk, water and chicken stock. (remember stock has salt in it, so use judiciously)
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