Potato, Spinach and Artichoke Soup Ala Rachael Ray

Total Time
Prep 30 mins
Cook 0 mins

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!!

Ingredients Nutrition


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


Most Helpful

Made this tonight and it is very good. Easy recipe with lots of flavor. I did use canned artichoke hearts as I couldn't find frozen and used about 1 1/2lbs yukon gold potatoes. Will definitely make this again! Thanks for sharing!!

RecipeJunkie March 06, 2010

I love artichokes and soup so I was looking for a soup recipe that included them. This one is a winner. I didn't have any thyme in the house so I used some poultry seasoning that had thyme in it. My BF doesn't like spinach so I put some aside before adding the spinach and topped with crumbled bacon. Yummo as Rachael would say. I always know her recipes will be easy to prepare, tasty, and not include too many ingredients to over-complicate things.

Queen Deneen January 24, 2010

I was going to post this one, but it looks like you beat me to it. I love this soup and it makes alot - the leftovers are great, too. I used canned artichokes (could not find frozen) and shredded parmesan cheese. It's also good with extra cheese on top after it's cooked.

pumpkinpie March 08, 2008

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