So which son counts this artichoke potato soup among his favorite dishes ever? Surprisingly, it's Hot Dog Boy. The first time I made artichoke soup I fully expected him to take his "no thank you bite" and push his bowl away. Instead he powered through his serving and asked for seconds. And thirds.
Was it the croutons? The lemon? Some biological imperative compelling him to take in fiber, vitamin C, vitamin K, folate, magnesium, potassium, copper and manganese, all of which artichokes supply? Who knows. Whatever the reason, artichoke soup is a reliable way to get vegetables into Hot Dog Boy. And the rest of the family likes it too.
When I make artichoke soup, Hot Dog Boy is my "taster tester." After I puree it, we both taste, and he decides how much lemon, salt and pepper to add. He is exacting: "It needs a touch more acid," he is known to say. Hot Dog Boy has quite a refined palate for someone who prefers to exist on processed meat products.
Don't bother peeling the potato; this isn't one of those refined smooth-as-silk soups. This is a weeknight soup, thick and hearty and healthy. Substitute vegetable stock or even water for the chicken stock and presto!, you've got a vegan soup. And if you don't own a hand-held immersion blender, you can certainly puree the soup in a regular countertop blender, but wow, what a pain in the neck. Spend the $30 and get the stick blender. You won't be sorry.
Artichoke potato soup
- 1 Tbsp olive oil
- 1 medium-sized yellow onion, diced
- 3 boxes frozen artichoke hearts (no need to defrost)
- 1 large or two small Idaho potatoes, unpeeled, roughly chopped
- 4 cups chicken stock
- juice of 1 small lemon
- salt and pepper to taste
- croutons or fried onions, for garnish
Using a hand-held immersion blender, puree the soup in the pot until smooth. Add half the lemon juice, some salt, and a few grinds of pepper, and taste. Adjust the seasonings until you're satisfied. Serve hot, topped with croutons or fried onions.