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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Prep: 7 minutes; Cook: 32 minutes Ingredients:
2 tablespoons butter |
3 cups frozen country-style shredded hash brown potatoes (such as ore-ida) |
2 cups frozen chopped onion |
1/2 cup matchstick-cut carrot |
2 teaspoons minced garlic |
1 (9-ounce) package frozen artichoke hearts, thawed |
3 cups fat-free, less-sodium chicken broth |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
1 cup whole milk |
2 1/2 tablespoons chopped drained oil-packed sun-dried tomatoes |
2 1/2 tablespoons shredded fresh parmigiano-reggiano or parmesan cheese |
Directions:
1. Melt butter in a large saucepan over medium-high heat. Add hash brown potatoes and next 4 ingredients; sauté 6 minutes or until vegetables are tender. Add broth, pepper, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
2. Place half of potato mixture in a blender, and process until smooth. Pour puréed soup into a bowl, and repeat procedure with remaining half of potato mixture. Return puréed soup to pan; stir in milk. Cook over medium-high heat 2 minutes or until thoroughly heated. Ladle soup into individual bowls; top with sun-dried tomatoes, and sprinkle with cheese. Serve immediately.
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