Creamy Artichoke Bisque

READY IN: 10mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stir the cream cheese, cream of chicken soup (plus 1 cup water if can directions call for it) over medium heat in a medium sized pot.
  • In a skillet, cook your potatoes in a tablespoon of oil or butter until lightly golden. Season will garlic and salt and pepper then set aside.
  • Use your skillet to cook the artichoke hearts in a tablespoon of olive oil for about 5-7 minutes or until lightly golden.
  • In a food processor (I used the Magic Bullet) puree about half of the artichoke hearts with the tomato pasta sauce. Chop the rest of the artichokes into small chunks.
  • Add artichokes and potatoes to your soup pot and stir until all ingredients are mixed and cream cheese is melted.
  • Add salt and pepper to taste.
  • Let cool and enjoy!
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