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Potato-Artichoke Soup
Ingredients
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 3 cups chopped peeled potatoes (about 1 ½ pounds)
  • 1 9-ounce package frozen artichoke hearts, thawed and chopped
  • 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
  • 2 cups water
  • ½ cup half-and-half (optional)
  • ½ teaspoon salt
  • Freshly ground pepper to taste
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