Best Potato Spinach And Artichoke Soup Ala Rachael Ray Recipes

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POTATO, SPINACH AND ARTICHOKE SOUP ALA RACHAEL RAY



Potato, Spinach and Artichoke Soup Ala Rachael Ray image

These flavors are in DH's favortie dip...what a fantastic quick soup it makes! The directions say to add water at the end to thin it a bit, but we left it thick. Serve with Crusty bread!!

Provided by katie in the UP

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

5 large baking potatoes, peeled and quartered
salt
1 (9 ounce) box frozen artichoke hearts, thawed
2 (10 ounce) boxes frozen chopped spinach, thawed
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, finely minced
1 cup 1% low-fat milk
pepper
1 teaspoon chopped thyme
1 (32 ounce) container fat free chicken broth
1 cup grated parmigiano-reggiano cheese

Steps:

  • Place the potatoes in a large pot of cold water and bring to a boil.
  • Salt the water, lower the heat and simmer until fork tender, approx 15 minute.
  • Drain the potatoes and return them to the pot to dry out.
  • Place the veggies in a clean kitchen towel and squeeze dry.
  • In a med pot, melt the butter in the EVOO over med low heat.
  • Add the onion and garlic cook until softened about 5 minute.
  • Add the boiled potatoes and milk and mash together (I used an immersion blender).
  • Season with salt, pepper and thyme.
  • Stir in broth and vegetables and heat through (approx 2 minutes).
  • Stir in cheese.

Nutrition Facts : Calories 475.3, Fat 20.5, SaturatedFat 9, Cholesterol 32.7, Sodium 1478.6, Carbohydrate 56.6, Fiber 10.7, Sugar 7.6, Protein 22.1

SPINACH-ARTICHOKE SOUP



Spinach-Artichoke Soup image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 8 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
1 medium leek (white and light green parts only), halved, thinly sliced and well rinsed
1 stalk celery, chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chopped fresh thyme
1 clove garlic, crushed
2 tablespoons all-purpose flour
3 cups low-sodium chicken broth
1 9-ounce package frozen artichoke hearts, thawed
1 bay leaf
Zest of 1/2 lemon (removed with a vegetable peeler)
1/2 cup plus 2 teaspoons heavy cream
3 ounces baby spinach
1 cup fresh parsley
1/4 cup plus 2 tablespoons creme fraiche
Chopped fresh chives, for topping

Steps:

  • Melt the butter in a medium Dutch oven or pot over medium heat. Add the leek and celery; season with salt and pepper. Cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Add the thyme and garlic, then sprinkle in the flour. Cook, stirring, until the vegetables are coated with flour, 1 to 2 minutes.
  • Add the chicken broth, artichokes, bay leaf and lemon zest to the pot and bring to a simmer. Cook until the vegetables are very tender, 10 to 12 minutes. Stir in 1/2 cup heavy cream and the spinach; cook until the spinach is wilted, about 4 minutes. Remove the bay leaf and lemon zest.
  • Working in small batches, transfer the soup to a blender and puree with the parsley and 1/4 cup creme fraiche until smooth. Return to the pot, season with salt and reheat.
  • Combine the remaining 2 tablespoons creme fraiche and 2 teaspoons heavy cream. Ladle the soup into small glasses; top with the thinned creme fraiche and chives.

RACHAEL RAY'S LEEK AND POTATO SOUP



Rachael Ray's Leek and Potato Soup image

For so few ingredients, this soup is divine! Very easy, simply yummy and a great side to nice sammie for a light meal.

Provided by Angel91805

Categories     Clear Soup

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 leeks, Trimmed
2 tablespoons extra virgin olive oil
1 bay leaf
4 large potatoes, peeled and sliced thin
6 cups chicken broth
salt and pepper, to taste

Steps:

  • Cut leeks in half length-wise & slice in 1/2" slices. Soak in water to clean.
  • Heat soup pot over medium heat.
  • Add EVOO, leeks, bay leaf and salt and pepper.
  • Thinly slice potatoes and add to pot as you go. Salt and pepper again if necessary.
  • Add broth. Cover pot and bring to boil. Uncover and simmer 12-15 minutes until the potatoes are tender. Break up potatoes to thicken the soup.
  • Remove bay leaf. Serve.

Nutrition Facts : Calories 456.7, Fat 9.4, SaturatedFat 1.6, Sodium 1160, Carbohydrate 78.5, Fiber 9.7, Sugar 7.4, Protein 16.2

POTATO, SPINACH AND TOMATO SOUP



Potato, Spinach and Tomato Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 cloves crushed or finely chopped garlic
1 large onion, chopped
2 tablespoons extra-virgin olive oil
2 quarts chicken broth
3 pounds all purpose potatoes, peeled and thinly sliced
1 pound fresh triple washed spinach, stems picked and coarsely chopped
1/4 teaspoon nutmeg, grated or ground
Salt and pepper
1 (28-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
1/2 cup grated Parmigiano-Reggiano or Romano

Steps:

  • In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to a boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to your taste. Stir in tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into your soup and serve.

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