Soup Of The Week: Creamy Potato & Artichoke Soup

Well, things are finally getting back to normal in the Lancia household after the craziness of the holidays!  Pretty much everyone was sick, Ralph and I included.  My sister was really sick and hospitalized with pneumonia on the Thursday before Christmas.  We didn't think she was going to be released in time for Christmas, which led to much worry and sadness.  But thanks to a really incredible nurse at CMC, she was released at 10pm on Christmas Eve.  Literally just in time.  Her being at home for Christmas was the absolute best gift we could have ever received!  And the whole experience was really a gift in itself.  It taught me about the real meaning of Christmas, and the things that are really important in life...being together and sharing the day with your family.  So as my New Year's resolution, I am going to try and put things into perspective and not stress about the things that aren't really important in the grand scheme of things.  Like my father always says, "If it can be fixed with money, than it's not important."  So on that note, here's a soup that will fill your belly and warm your soul...

CREAMY POTATO & ARTICHOKE SOUP

INGREDIENTS:

• 2 tbsp extra virgin olive oil
• 1 onion, chopped
• 2 cloves of garlic, chopped
• 1 bag of frozen artichoke hearts (I get mine at Wegman's)
• 6-8 good size Yukon gold potatoes, diced (they make the best soup!)
• 1 32 oz. box of chicken or vegetable stock
• 1/4 cup of cream, half & half, milk, or soy milk (whatever you have on hand)
• salt & pepper to taste

INSTRUCTIONS:
This soup is soo easy, it's my go-to winter soup recipe!  To start, saute your onion (I always add some salt and pepper with the onion) in olive oil in a large soup pot.  When the onion is translucent, add the chopped garlic and saute for a minute.  Add the diced potatoes and the bag of frozen artichoke hearts (I just add mine frozen since the liquids will add to the soup).  Add the entire box of chicken or vegetable stock (At this point I usually add some water to the pot so that it is 3/4 of the way full.  You can add water if you want but you don't have to).  Bring the soup to a boil and then turn the heat down to low and simmer until the potatoes are tender (test them by piercing them with a fork).  Turn off the heat and puree the soup using an immersion blender (this is one of my all-time favorite kitchen tools!) or in stages in a blender until the chunks of potatoes and artichokes are creamy.  Taste the soup and season with salt and pepper.  Add your cream/milk/whatever to the soup and stir to blend it through.  Serve with whole grain bread and enjoy!  Oh-yum!!!

The best part about this soup is that it is so versatile!  You can substitute pretty much any combination of vegetables you want for the potato & artichokes.  Just keep the rest of the recipe the same.  Try potato & leaks or potato & carrot, or broccoli & cauliflower or butternut squash....anything!

Here's a "Potato, Carrot, & Parsnip" version of the soup
that I made a few weeks ago.  Sooo good!