Potato Artichoke Soup

I should have thought to take some process photos

of this soup. Often, I'm just happily cooking

away, then we sit down to eat and I do a Homer Simpson.

"Doh, (slapping myself on the forehead), this would be a great blog post."

This is really tasty.

So, hopefully you will forgive me.

And make do this time

with a photo and a recipe.

Potato Artichoke Soup

recipe by me

serves 4-6

2 T olive oil

1 small onion, diced

4 stalks celery (with leaves if possible), sliced

4 cups potatos, diced (peeled if you desire...I like the peels)

2 cloves garlic, minced

12  oz. jar of artichoke hearts with juice

16 oz vegetable broth

1 cup water

salt and pepper to taste

parsley garnish (optional)

-in large stockpot, heat olive oil

-add onions and celery

-cook and stir on medium heat for 8-10 minutes

-add potatos and garlic

-cook another 8-10 minutes, stirring often to avoid sticking

-add artichokes with juice, and vegetable broth

-bring to boil

-reduce heat to medium high and cook for 20-25 minutes

-reduce heat to low

-using immersion blender, puree all,

adding water as needed to thin

-once pureed, season to taste with salt and pepper

-simmer until warm and serve garnished with parsley

copyright (c) Pies and Aprons March 2012