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Ingredientes
- 2 tbsp extra-virgin extra virgin olive oil
- 2 small yellow/white onions-chopped (you could use leeks too)
- 1 clove garlic, chopped
- 2 medium potatos, peeled and minced
- 1 (8-ounce) package frzn artichoke hearts, thawed or possibly 1 can artichokes (in water) liquid removed
- 4 c. chicken stock
- 1/2 tsp salt
- 1/4 tsp freshly grnd black pepper
- 1 block softened cream cheese (regular or possibly reduced fat)
- 2 tbsp minced chives or possibly scallions, for garnish
Direcciones
- Heat extra virgin olive oil in a heavy, large pot over medium heat. Add in the onions and the garlic; stir. Add in the potatoes and cook for 5 min, stirring often. Add in the artichokes, stock, cream cheese, and salt and pepper.Cook till the vegetables are tender, about 20 min. Using a handheld immersion blender, or possibly in a blender in batches (only fill blender 1/2 way and make sure the lid is vented so it doesn't explode all over the kitchen :), puree the soup.
- Sprinkle with a little minced chives or possibly scallion and serve!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 700g | |
| Recipe makes 2 servings | |
| Calories 304 | |
| Calories from Fat 126 | 41% |
| Total Fat 14.29g | 18% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1367mg | 57% |
| Potassium 1205mg | 34% |
| Total Carbs 36.16g | 10% |
| Dietary Fiber 9.6g | 32% |
| Sugars 1.84g | 1% |
| Protein 9.49g | 15% |
