Best Potato Spinach And Artichoke Soup Ala Rachael Ray Recipes

Potato, Spinach and Artichoke Soup Ala Rachael Ray image

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

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.