Artichoke and potato soup

This creamy veggie-packed soup is filling and warming, perfect for a chilly Winter's evening.

  • 10 mins preparation
  • 45 mins cooking
  • Serves 4
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Artichoke and potato soup
  • 1 tablespoon oil
  • 1 onion, chopped
  • 600 gram potatoes, peeled, chopped
  • 3 cup (750m|) salt-reduced chicken stock
  • 400 gram can artichoke hearts, drained, chopped
  • 2 clove garlic, sliced
  • 2 tablespoon chopped parsley


Artichoke and potato soup
  • 1
    Heat oil in a large saucepan on medium. Cook onion for 3 minutes, until beginning to soften. Add potato, stock and 3 cups water and bring to boil. Reduce heat, add artichoke and garlic and simmer for 30 minutes, until potato is very soft.
  • 2
    Set aside to cool slightly before placing in a food processor or blender to puree. Return to saucepan and reheat on low. Serve soup with parsley and a grinding of pepper to season.


Artichokes have long been thought to have liver-protecting properties, with the active compound mainly concentrated in the leaves. To prepare fresh artichokes: Boil artichokes whole and peel the leaves away, one at a time. Dip into a vinaigrette then scrape the flesh from the base of each leaf with your teeth. Discard the choke and eat the tasty heart.