Directions:
- Stir the cream cheese, cream of chicken soup (plus 1 cup water if can directions call for it) over medium heat in a medium sized pot.
- In a skillet, cook your potatoes in a tablespoon of oil or butter until lightly golden. Season will garlic and salt and pepper then set aside.
- Use your skillet to cook the artichoke hearts in a tablespoon of olive oil for about 5-7 minutes or until lightly golden.
- In a food processor (I used the Magic Bullet) puree about half of the artichoke hearts with the tomato pasta sauce. Chop the rest of the artichokes into small chunks.
- Add artichokes and potatoes to your soup pot and stir until all ingredients are mixed and cream cheese is melted.
- Add salt and pepper to taste.
- Let cool and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.8 Kcal (937 kJ) | ||
| Calories from fat | 181.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.15g | 31% | |
|---|---|---|---|
| Cholesterol | 64.52mg | 22% | |
| Sodium | 309mg | 13% | |
| Potassium | 135.96mg | 3% | |
| Total Carbs | 6.81g | 2% | |
| Sugars | 2.69g | 11% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 4.06g | 8% | |
| Vitamin C | 0.9mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 61.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 237.74 Kcal (995 kJ) | ||
| Calories from fat | 192.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.4g | 31% | |
|---|---|---|---|
| Cholesterol | 68.53mg | 22% | |
| Sodium | 328.24mg | 13% | |
| Potassium | 144.42mg | 3% | |
| Total Carbs | 7.24g | 2% | |
| Sugars | 2.86g | 11% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 4.31g | 8% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 65.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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