Ingredients
— The Base —
2 tablespoons olive oil
1 large yellow onion, diced
3 stalks celery, sliced
2 large carrots, peeled and sliced
4 cloves garlic, minced
1 teaspoon dried oregano (or Italian seasoning)
½ teaspoon red pepper flakes (optional, for heat)
— The Soup —
4 medium russet or Yukon gold potatoes, peeled and diced into ½-inch cubes
2 jars (14 oz each) artichoke hearts, drained and roughly chopped
½ cup sun-dried tomatoes (oil-packed), drained and chopped
6 cups chicken or vegetable broth
Salt and freshly ground black pepper to taste
— The Finish —
3 cups fresh kale or spinach, chopped (stems removed)
2 tablespoons fresh lemon juice (plus zest of 1 lemon)
½ cup coconut milk or heavy cream (optional, for extra richness)
Freshly grated Parmesan cheese (for serving)
Instructions
1. **Sauté Aromatics:** Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the onion, celery, and carrots. Sauté for 5–7 minutes until the onion is translucent. Add the minced garlic, oregano, and red pepper flakes, cooking for another minute until fragrant.
2. **Simmer:** Add the diced potatoes, chopped artichoke hearts, sun-dried tomatoes, and broth to the pot. Stir well. Increase heat to bring the soup to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
3. **Creamify (The Secret Step):** To make the soup creamy without adding heavy dairy, transfer about 2 cups of the soup (mostly potatoes and broth) to a blender and blend until smooth. (Alternatively, use an immersion blender for 3–4 short pulses directly in the pot). Pour the pureed mixture back into the soup pot and stir to combine.
4. **Wilt Greens:** Stir in the chopped kale (or spinach) and let it simmer for 3–4 minutes until tender and bright green.
5. **Finish:** Remove from heat. Stir in the fresh lemon juice, lemon zest, and cream/coconut milk (if using). Taste and adjust salt and pepper significantly—potatoes soak up a lot of salt!
6. **Serve:** Ladle into bowls and top with plenty of grated Parmesan cheese, extra lemon zest, and crusty bread for dipping.
Notes
Texture Tip: Blending the potatoes is what gives this soup its body. If you prefer a thinner broth, skip the blending step. If you want it even thicker, blend half of the soup instead of just 2 cups.
Protein Boost: For a heartier meal, add a can of drained Cannellini (white) beans along with the artichokes, or stir in cooked shredded chicken at the end.
Sun-Dried Tomatoes: Use the kind packed in oil for the best flavor. If using dry-packed ones, rehydrate them in hot water for 10 minutes before chopping.
Vegan Option: Use vegetable broth, skip the parmesan, and ensure you use coconut milk or a dairy-free cream alternative.
- Prep Time: 15
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired