It is Soup Time

Ok so in the past week I have made onion soup, butternut squash soup, vegetable beef soup and Stuffed Pepper Soup.  All have been great!

This morning I made Creamy Artichoke Soup and thought I would share that recipe.  Here it is

Creamy Artichoke Soup

2 tbsp extra virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove of garlic minced
1 medium potato, peeled and chopped
1 can of artichoke hearts in liquid (not marinated)
2 cups low sodium, low fat chicken broth
1/2 tsp salt
1/2 tsp ground black pepper
2 tbs lite cream or skim milk

heat oil in heavy, large stock pot.  add leeks, garlic and stir.  Add the potato and cook for 5 minutes, stirring often.  Add artichoke hearts, stock, salt and pepper and cook until vegetables are tender, about 20 minutes.

Puree the soup with an immersion blender or in batches in the blender.  Return to the pot and add cream.

you can add a tsp of marscapone or ricotta to the soup when you serve.

It is yummy and only 3 WW points per serving.  makes 4 servings.